Food Photographer & Stylist - Motif Lifestyle Images Ltd.

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Indian, Cookbook, SpiceDeborah Aspray
JG - A Little Bit of This

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Citrus Shortbread

Preheat oven to 180 C. Add the flour, sugar, lemon rind and sea salt in a food processor and process to combine. Add the butter and process until fine crumbs form (a couple of minutes). Then add the egg yolks and lemon juice, processing to combine.

Turn the mixture onto a lightly floured surface and knead until smooth. Roll the mixture out on a lightly floured sheet of baking paper till 6mm thick, refrigerate to rest for 30 minutes. Then using a cookie cutter cut out rounds, re-rolling the scraps till the dough is used up.

Place the cookies on an oven tray lined with baking paper, and bake for 15 – 20 mins until the edges are golden. Remove from oven and cool the cookies on a rack.