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
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
– 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
Pre-heat your oven to 150°C on the fan setting.
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.
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.
Roll the mixture into small balls, just smaller than a ping-pong ball, and place on a lined baking tray.
Press the tines of a fork into the balls to slightly flatten them and add decoration.
Bake the cookies for 10 minutes until they only just begin to turn golden brown at the edges.
Allow the cookies to cool completely. Melt the white chocolate and dip each cookie halfway before allowing them to cool again.