Name: Lemon shortbread
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 60 gram unsalted butter, softened; 60 gram butter, softened; 2 teaspoon finely grated lemon rind; 2 tablespoon caster sugar; 1 cup (150g) plain flour; 2 tablespoon rice flour; 1 tablespoon demerara sugar

Lemon shortbread

Light, zesty and crumbly, these beautiful shortbread biscuits are beautiful enjoyed with a cup of tea or given as gifts to loved ones.

Ingredients

60 gram unsalted butter, softened

60 gram butter, softened

2 teaspoon finely grated lemon rind

2 tablespoon caster sugar

1 cup (150g) plain flour

2 tablespoon rice flour

1 tablespoon demerara sugar

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease two oven trays.

2.Beat butters, rind and caster sugar in small bowl with electric mixer until light and fluffy.

3.Stir in sifted flours in two batches. Turn dough onto floured surface, knead dough for 5 minutes.

4.Roll dough between sheets of baking paper until 5mm thick. Using 5cm star-shaped cutter, cut out stars. Place about 3cm apart on trays.

5.Sprinkle stars with demerara sugar. Bake about 10 minutes; transfer to wire racks to cool.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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