Zesty Lemon Butter Shortbread Thins
This recipe creates the most mouth-watering shortbread. They are zesty, rich and full of buttery goodness. Serve them on their own or with a cup of tea or coffee.
Ingredients
Makes: 20 biscuits
- 4 tablespoons dark brown soft sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 125g plain flour
- 1/4 teaspoon salt
- 115g unsalted butter, softened
Method
Prep:25min ›
Cook:20min ›
Extra time:30min cooling ›
Ready in:1hr15min
- Preheat oven to 170 C / Gas 3.
- In a medium bowl, beat butter and dark brown soft sugar with an electric mixer on medium speed until light and fluffy. Beat in lemon zest, lemon extract and vanilla.
- Add flour and salt to butter/sugar mixture and blend well. With a rolling pin on a lightly floured surface, roll out dough 5mm thick. Cut out shortbread using a 5cm round pastry cutter and place 5cm apart on ungreased baking trays. Reroll scraps and repeat.
- Bake 20 to 25 minutes, until cookies are pale golden, not brown. Let stand 2 minutes. Remove to a rack and let cool completely.
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Reviews & ratings
Average global rating:
(39)
Reviews in English (35)
I followed this recipe, using dark brown soft sugar as stated, so not sure how to have them coming out "pale golden, not brown" the dough was already dark brown, they came out very dark and had the texture and taste of brandy snap.. very nice but not what I was expecting - 13 Apr 2015
Sorry to say my notes on this recipe is - "a mess and a total waste of ingredients." It's extremely rare that I get bad results from recipes on this site - but this one was memorably BAD. - 16 Jun 2006 (Review from Allrecipes US | Canada)
YUCK. I followed the directions exactly, with extremely poor results. Yield was way off -- I only got 12 small cookies instead of 20 2-inch ones. Baking time was off too, and they probably should have baked at 325 instead of 375...I checked them after 14 min. and the bottoms were burnt (recipe recommended 20 to 25 min.) After scraping off the burnt bottoms, the texture and taste were still nasty -- way too floury and bready. - 21 Jun 2001 (Review from Allrecipes US | Canada)
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