Lemon Shortbread

INGREDIENTS

4oz/115g/1/2cup unsalted butter, softened

2oz/50g/1/4cup golden caster sugar

Grated rind of 2 lemons

6oz/175g/1 and 1/2cups plain flour, sieved

METHOD

Preheat the oven to 190C, 375F, Gas 5.

Grease and line an 8" round shallow cake tin.

Cream together the butter and the sugar in a large mixing bowl until light and fluffy.

Stir in the lemon zest.

Gradually add the sieved flour stirring well until a dough is formed.

Put the dough into the prepared tin and smooth to evenly fill the tin.

Carefully smooth the top and prick all over with a fork.

Sprinkle a little caster sugar over the top.

Bake in the centre of the oven for about 20-25 minutes until light golden brown.

Cut into 8 segments while warm.

Serve or allow to cool and store in an airtight container.

Enjoy your lemon shortbread!

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