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Recipe

Difficulty

Medium

 

Prep time

25 minutes

 

Cook time

20 minutes

Ingredients:

 

5.3 oz Westgold Butter
1.8 oz icing sugar
3.9 oz flour
1.8 oz cornflour
Zest of 1 lemon
1-2 tsp finely chopped thyme

 

Icing (optional):
½  cup icing sugar
1tbsp lemon juice

Method:

 

Preheat the oven to 300°F

 

In mixer or food processor, cream soft butter and icing sugar until pale.

 

Stir in flours, lemon zest and thyme.

 

Press mixture onto baking paper, place another piece of paper on top and gently roll out. Refrigerate 15 mins.

 

Peel off the top layer of paper and lightly dust with flour and put the paper back on. Flip the shortbread over and peel off the other layer of paper.

 

Cut into desired shapes and cook on baking paper for 15-20 mins until firm and very lightly coloured.

 

You can choose to dust with icing sugar to finish, or ice them using the recipe below.

 

For the icing:

 

Mix icing sugar and lemon juice, mix until smooth and spoon onto the shortbread.

 

Leave to dry.

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