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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 40 |
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Lemon Shortbread or Dolci al Limone , from an Italian newsletter. Uses grated lemon zest in the recipe but I would also add a bit of fresh squeezed lemon juice too Ingredients:
pinch of salt |
1/2 lb (225 grams) unsalted butter, at room temperature |
2 and 1/2 ounces (75 grams) superfine or caster sugar |
10 ounces (275 grams) plain flour, plus extra for rolling |
2 and 1/2 ounces (75 grams) fine semolina |
finely grated zest of 1 lemon |
extra sugar, for dusting |
Directions:
1. Preheat the oven to 325
2. In a large bowl, beat together the butter and caster sugar until it is light in color and consistency.
3. This can be done with a wooden spoon or an electric mixer.
4. Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough.
5. Wrap in cling film and place in the fridge for about 30 minutes.
6. Dust your worktop with a little flour and roll out the shortbread dough to about 1 cm thick.
7. Using a small biscuit cutter (about 4 cm in diameter), cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
8. Place on a couple of greased baking trays and bake in the oven for about 35-40 minutes until they turn lightly golden.
9. As soon as they come out of the oven, sprinkle with a little caster sugar.
10. Once they are cool, enjoy straight away or store in an airtight container.
11. Makes about 40.
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