1626. Lemon Shortbread

There exist many versions of shortbread cookies in different cultures. In the Arab states, we have ghoraiba, South Americans have a peanut shortbread cookie. The UK probably wins the blandest yest most classical version of plain shortbread (butter, sugar, flour). This is a spruced up version of the British classic, using lemon zest in the mix. 

I got a shortbread mold but it is completely optional. You could shape it like a flat disc and score into eight triangles before baking.

Ingredients:

125g butter, soft

1/4 cup sugar

1 1/2 cups flour

2 Tbsp cornflour

2 lemons, grated zest only

Method:

Beat butter and sugar until fluffy. Sift in the flour, cornflour, and add the grated lemon zest. Mix and knead until you get a soft dough. Press the dough in a 7-inch shortbread mold, or shape into a 7-inch flat disc and prick with a fork. Carefully unmold the dough onto the baking sheet and refrigerate for 1 hour. Bake in a preheated 325F oven for 35 to 40 minutes until cooked through but still pale. Let cool completely then dust generously with powdered sugar.

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