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30 MINS
10 MINS
Makes 18
INGREDIENTS
For the lemon shortbread cookies
130 g (½ cup + 2 tbsp) caster sugar
2 lemons, zest only (more if you want it zingier!)
260 g (1 cup + 3 tbsp) unsalted butter
390 g (2 ¾ cups + 1 tbsp) plain (all purpose) flour
For the lemon glaze and decoration
100 g (¾ cup) icing (powdered) sugar, sifted
1-2 tbsp fresh lemon juice
lemon zest, to decorate
For the lemon glaze and decoration
TIP
Mixing the lemon zest (and oils!) with the sugar before adding the butter allows the sugar to absorb more of the delicious lemon flavours and oils, giving even greater flavour to the beautiful lemon shortbread cookies.
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