Recipe

Lemon Shortbread Recipe

	Midgelet / All my dishes 9 months, 2 weeks ago Lemon Shortbread or Dolci al Limone , from an Italian newsletter. Uses grated lemon zest in the recipe but I would also add a bit of fresh squeezed lemon juice too Prep:40m Cook:35m Servings:40	Midgelet
	italian cookies shortbread lemon sweet sugar butter

Does this look good? Yeah! / Nope

Fans

mbeards2

lacrenshaw

Ingredients

Pinch of salt

1/2 lb (225 grams) unsalted butter, at room temperature

2 and 1/2 ounces (75 grams) superfine or caster sugar

10 ounces (275 grams) plain flour, plus extra for rolling

2 and 1/2 ounces (75 grams) fine semolina

Finely grated zest of 1 lemon

Extra sugar, for dusting

Directions

Preheat the oven to 325

In a large bowl, beat together the butter and caster sugar until it is light in color and consistency.

This can be done with a wooden spoon or an electric mixer.

Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough.

Wrap in cling film and place in the fridge for about 30 minutes.

Dust your worktop with a little flour and roll out the shortbread dough to about 1 cm thick.

Using a small biscuit cutter (about 4 cm in diameter), cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.

Place on a couple of greased baking trays and bake in the oven for about 35-40 minutes until they turn lightly golden.

As soon as they come out of the oven, sprinkle with a little caster sugar.

Once they are cool, enjoy straight away or store in an airtight container.

Makes about 40.

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Comments

lacrenshaw 9 months, 2 weeks ago said:
I'm with you on the addition of lemon juice, midge. This recipe is a great one.. I can already taste the shortbread melting in my mouth! My thanks and mt five.
Lorraine

borinda 9 months, 2 weeks ago said:
REALLY nice. Question - are you suggesting adding the lemon juice to moisten the batter with a flavored source or did you want to intensify the flavor? If it's the latter would a little more zest assure the right flavor and not require adjusting the rest for the extra bit of liquid? Baking is so like a chemical reaction and anything lemon is so worth the thought for great results. ;-)

midgelet 9 months, 2 weeks ago said:
Thanks for your acomments and a great question!

yes, I know all about baking, doing that for 40+ years and a few tsp of lemon juice will not alter anything; since I have done similar with other lemon or citrus scone recipes.
It's an individual thing, whether one wants the zing form the zest or a more pronounced flavor.:)

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