Confession time…I have never made shortbread. I don’t really know why, it’s just something I’ve never really thought about making. This is hopefully going to be one of the good things about this blog, it will push me to try making things I’ve never tried before. Again thinking about the lemon curd from yesterday (if I don’t use it in baking there is a danger that I will visit the fridge with a spoon and eat it out of the jar 🙂 ), I came up with the idea of lemon scented shortbread with a lemon curd filling. The recipe I used produced a very ‘short’ dough, which meant a crumbly biscuit. Thinking back to my last post about the merits of margarine, I think shortbread is one of those occasions where you most definitely should use butter. Don’t let me catch you doing otherwise. You have been warned.
Ingredients (makes around 16 biscuits):
- 125g/4oz soft butter
- 55g/2oz caster sugar
- 180g/6oz plain flour, sifted
- Grated rind of 1 lemon
- Preheat oven to Gas5/200C. Cream butter, sugar and lemon rind together until smooth.
- Add flour and mix with sugar and butter. I found using my hands at this stage easier, to squish the mixture into a dough.
- On a lightly floured surface, roll out the dough to about 1cm thickness. Use a cutter or knife to make shapes of your choice and place onto a lined baking tray. Chill in the fridge for 20 minutes.
- Bake for around 15 minutes, until they are a light gold colour (they shouldn’t be dark brown)
- Cool on a wire rack and sandwich together with (you’ve guessed it!) homemade lemon curd.
Having written this post, I’m off to enjoy some shortbread with a cup of tea 🙂