A light zesty twist on a classic shortbread recipe. Iced and wrapped in cellophane these biscuits make beautiful gifts too.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
150g Westgold Butter
50g icing sugar
Zest of 1 lemon
1-2 tsp finely chopped thyme
½ cup icing sugar
1tbsp lemon juice
In mixer or food processor cream soft butter and icing sugar until pale.
Stir in flours, lemon zest and thyme.
Press mixture onto baking paper and place another piece of paper on top and gently roll out. Refrigerate 15 mins.
Peel off the top layer of paper and lightly dust with flour and put the paper back on. Flip the shortbread over and peel off the other layer of paper.
Cut into desired shapes and cook on baking paper at 150 deg for 15-20 mins until firm and very lightly coloured.
You can choose to dust with icing sugar to finish, or ice them using the recipe below.
For the icing, mix icing sugar and lemon juice, mix until smooth and spoon onto the shortbread.
Leave to dry.