Lemon Shortbread Cookies

Now that the sunshine is finally making itself known in York, we've been looking for a sweet treat to give our guests that's a little lighter than our lemon drizzle cake, and in these shortbreads I think we've found it. Crumbly and light, but devilishly buttery, they're the perfect pick-me-up after a hot summer day of travelling.

Lemon Shortbread Cookies

By Paul Johnson, May, 20, 2018

Lemon Shortbread Cookies

This super-simple recipe results in these delicate little morsels that just melt in the mouth. With just a few ingredients, and only 10 minutes in the oven, you won't have to wait too long for your afternoon snack either!


Prep Time: 10 minutes
Cook time: 10 minutes
Yield: 18 cookies


Ingredients:


3/4 cup softened butter
1/2 cup icing sugar
1/2 cup cornflour
1 cup self raising flour
1 large lemon
150g white chocolate

Instructions:


1
Pre-heat your oven to 150°C on the fan setting.

2
If you need to, soften the butter for 20 seconds in the microwave. Zest the lemon then cream the softened butter with the sugar in a mixer.

3
Slowly add in the cornflour, followed by the flour and lemon zest. Tip - Scrape the sides of the mixing bowl regularly with a spatula to make sure it's all incorporated.

4
Roll the mixture into small balls, just smaller than a ping-pong ball, and place on a lined baking tray.

5
Press the tines of a fork into the balls to slightly flatten them and add decoration.

6
Bake the cookies for 10 minutes until they only just begin to turn golden brown at the edges.

7
Allow the cookies to cool completely. Melt the white chocolate and dip each cookie halfway before allowing them to cool again.

Enjoy!