Sunday, 13 February 2011

Lemon-scented Scottish Shortbread






Lemon-scented Scottish Shortbread 

130g butter 
60g icing sugar 
130g flour 
60g cornflour 
zest from 1 lemon 
pinch salt 





Set oven rack to middle position.Preheat oven to 150C. 

Cut the butter into 1-inch cubes, wrap it, and refrigerate for about 30 minutes. 





Using a food processor, process the butter for 1 minute. 
Add the sugar and pulse until the sugar disappears. 
Add the flour and lemon zest and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain. 





On a lightly floured surface roll out the dough into a 1/4 inch thick circle. 
Cut into shapes of your choice using a lightly floured cookie cutter. 
Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. 
Bake for 8 - 10 minutes, or until cookies are very lightly browned. 

Transfer the shortbread to wire racks to cool completely.