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Posted June 19, 2018 by Sam in Recipes
 
 

Lemon Drizzle Shortbread Slices


Thought I’d create something with 2 of my favourite things, shortbread and lemon. These are delicious. I prefer my shortbread really golden so tend to bake for a little longer.

 

 

 

Lemon Drizzle Shortbread Slices (printable)

125g soft butter

55g caster sugar

180g sifted plain flour

Finely grated zest of 1 lemon

A few drops of lemon essence (optional)

For the drizzle

100g sifted icing sugar

1-2 tbsp lemon juice

Make 14 slices

Beat together the soft butter and caster sugar until light and fluffy. Add the zest and flour (and essence if using) bring together as a ball of dough. Preheat the oven 190°C fan 170°C GM5. Place the dough in a bag or wrap in clingfilm and chill for 30 minutes.

Grease or line a 7” (18 cm) square baking tin, I used a cake tin with a removable base. Roll the dough out on a lightly floured surface to roughly the size of the baking tin. Lift inside and gently press the dough in to the edges, try to create an even top, I used a plastic scraper to help. Use a fork to prick holes across the surface and then bake until golden across the top. Approximately 25-30 minutes. Although the top can be golden looking the base takes a little longer sometimes.

Allow to cool slightly, until the shortbread starts to harden, then remove from the tin, it can break easily so be careful. At this stage I usually slice it as I find it breaks less than when completely cold. Or at least use a knife to mark out where you’ll cut when cold. I sliced across the centre and then cut each half in to 7 even slices. Allow to cool.

 

Mix enough lemon juice in to the icing sugar to create a mixture that will drizzle but still hold some of its shape. Pipe or drizzle with a spoon across the top of each slice. Leave to firm up and store in an airtight container. Enjoy♥