Lemon Shortbread

Instructions

• 1

  Preheat the oven to 170°C. Line two baking trays with baking paper.

• 2

  Assemble the mixer using the mixing bowl and scraper beater. Place the butter, sugar and lemon zest in the bowl. Slowly turn the mixer to Knead/Light Mix setting and beat until the butter, sugar and zest start to combine. Gradually increase to Cream/ Beat setting and beat for 5 minutes, or until very pale in colour.

• 3

  Reduce the speed to Knead/Light Mix setting and gradually add the flour. Once all the flour is added, increase the speed slightly to mix thoroughly for 30 seconds.

• 4

  Transfer the dough to a clean surface and lightly knead to combine.

  Tip: The buttery texture of the dough shouldn't require a floured surface, but if it becomes very sticky on your workbench, then lightly flour the surface.
• 5

  Using a lightly floured rolling pin, roll the dough out until 1cm thick. Using a 5cm round cutter, cut shortbread into rounds and place on the prepared baking trays. Gather and re-roll the dough scraps to get as many rounds as possible. Refrigerate shortbread rounds for 15 minutes.

• 6

  Bake for 25-30 minutes, or until light golden and firm.

• 7

  Allow the shortbread to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

• 8

  To make the icing, place the icing sugar, lemon juice and milk in a small bowl and mix well to combine. If the mixture is still a little thick add ¼–½ teaspoon milk to loosen. Spoon the icing into a resealable bag. Snip one corner to make a small opening and drizzle the icing over the shortbread.

• 9

  Set the shortbread aside for 15 minutes, or until icing has set.

• 10

  Shortbread can be stored in an airtight container for up to 1 week.