January 22, 2017 by dgarnett2013
Lemon and Brown Sugar Shortbread: 30 Ingredients by Sally Clarke
Great with sorbet and ice-cream.
- 125g very soft unsalted butter
- 75g soft light brown sugar
- 225g plain flour
- zest of 1 large lemon, finely chopped
- 60g candied lemon peel, finely chopped (optional)
- Approx 2 tabs Demerara sugar
In a mixing bowl, whisk the butter and sugar until light and fluffy.
Mix in the flour, zest and candied peel (optional), gently but thoroughly.
Roll into a log approx 2 – 3 cdm in diameter, and then roll this in Demerara sugar until the surface has a fine coating of sugar.
Wrap in cling film and chill until firm.
Preheat the oven to 150℃.
Using a heavy sharp knife, slice into discs approx ½cm thick, and lay on a baking sheet lined with parchment paper, leaving space around each one as they will spread a little.
Bake for approx 20 mins or until pale and golden. Turn the tray halfway through to ensure even baking.
Allow to cool for a few moments, store in an airtight container and eat within four days.
Made in January when Charlie and Rose dressed Charlie up as Hansel covered in crumbs from the witch’s gingerbread house.