How to bake | Zesty Lemon Shortbread

Inspired by recipe by meadowbrownbakery.com: https://meadowbrownbakery.com/lemon-shortbread-shortbread-biscuits-recipe-shortbread-cookies/ This recipe is super easy and simple with only 4 main ingredients! Recipe: Makes about 12 shortbreads Ingredients 125g butter, room temperature 180g plain flour zest of one lemon 1 teaspoon lemon juice 65g caster sugar, plus more for sprinkling on top of the shortbreads For the icing: 200g icing sugar Rest of lemon juice Sprinkles/ Edible gold spray to decorate Method 1. Cream together the butter and sugar until light and fluffy. Mix in the lemon zest and lemon juice. 2. Add the flour and mix with a wooden spoon. Using your hands, bring the mixture together to form a dough. Wrap in cling film and refrigerate for 15 minutes. 3. Remove from the fridge, roll out on a floured surface to around 3-5mm in thickness. Cover the disc in cling film and return to the fridge for a further 15 minutes. 4. Preheat the oven to 150°C. 5. Cut out shortbread shapes using cookie cutters, you will have more or less biscuits depending on the size of your cutter. 6. Lightly prick each shortbread with a fork and prinkle with granulated sugar. 7. Bake for around 17-20 minutes until they begin to brown around the edges. 8. Allow to cool for 5 minutes before transferring to a wire rack to cool completely. For the icing 1. Mix together the icing sugar and lemon juice. If it is to runny, add more icing sugar, if its to thick ad a little bit of water. 2. Once cool, apply the icing by dipping the Shortbread or using a piping bag or squeezy bottle. 3. You can decorate with sprinkles or whatever you like.

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