Lemon-scented shortbread

ingredients

• • 240 gram butter, room temperature
  • 3/4 cup icing sugar
  • 1 1/2 cup flour
  • 1/2 cup cornflour
  • 2 tablespoon lemon zest

method

• • 1

    Preheat the oven to 130ºC and line two oven trays with baking paper.

  • 2

    Cream the butter and sugar until pale and fluffy.

  • 3

    Sift in the dry ingredients and add the zest. Mix well.

  • 4

    Tip onto a lightly floured surface and roll out to about 5mm thick, then cut into shapes using cookie cutters or by hand.

  • 5

    Remove each with a thin spatula and place on the lined trays. Prick with a fork.

  • 6

    Bake for 30-40 minutes by which time they should be a lovely golden colour. Let cool a little, then place on a wire rack to get completely cold.

notes

• These make a lovely gift wrapped in cellophane and tied with a colourful ribbon. Beware though – with so much butter they should be given as a gift the week they are made or stored in the freezer to avoid going rancid. - Try adding a small amount of dried lavender to the dough, or add orange zest instead of lemon and a sprinkle of pistachio pressed into each shape. - Err on the side of overcooking so that the shortbread has a decent snap to it.