Lemon Shortbread Cookies by @movers_bakers

30 MINS

10 MINS

Makes 18

1. Line the baking trays with parchment paper, then set them aside.
    
2. Tip the sugar into a large mixing bowl. Zest the lemons directly into the bowl with the sugar. This allows not only the flavourful zest to fall directly into the bowl, but any of the oils of the fruit will also bring beautiful flavour to the lemon shortbreads. Mix to combine. Add the butter into the lemon sugar bowl and beat it all together until smooth, light and creamy.
   
3. Sift the flour into the bowl and beat again until the mixture is starting to clump together. Tip it out onto a clean work surface and squeeze it all, just to bring it together. Flatten it a little, then roll it out evenly to about ½” thickness.
   
4. Using a cookie cutter or just a knife, cut the shortbread dough into evenly sized rectangles (or any other shape you wish). My rectangles were cut without a cutter and measure 3″ x 1½”. Place the shortbread rectangles on the prepared baking trays, making sure to space them out a little. Put the baking trays in the fridge to chill the shortbread for 30 minutes.
   
5. About 15 minutes before you want to bake, turn the oven on to 180C/350F to preheat it. Once hot, bake the chilled shortbread biscuits for 8-10 minutes until the top looks dry and the edges are just starting to turn golden. Remove from the oven and leave to cool on the baking trays

For the lemon glaze and decoration

1. Sift the icing sugar into a small bowl to remove any lumps. Squeeze in enough lemon juice to make a thick glaze that drops lazily from a spoon.
    
2. Dip a corner of a cooled lemon shortbread cookie into the lemon glaze. Use a spoon to help spread it evenly if you wish. Lay the shortbread bar back on the cooling rack, then zest some additional lemon zest over the cookies and leave to set. Enjoy!