maandag 25 november 2013

Lemon Shortbread (Kopie)

*****

220g Cornflour
220g Cake Flour
110g Castor Sugar
250g Soft Butter
Finely Grated zest of 2 Lemons (washed and unwaxed)

Pre-heat the oven to 160°C
Sift the dry flours together.
Add the sugar
Work in the butter and the zest until you have a stiff dough.
I use my cake mixture with the paddle attachment, but this can be done by hand.
Grease a 20cm - 30cm baking tray.
Smooth the dough in the tray and pre-cut into biscuits.
Prick the dough with a floured fork.
Bake for about 50 minutes until lightly golden.
Re-cut and re-prick the biscuits when you remove from the tray from the oven.
Dust with extra castor sugar (optional)
Leave the shortbread to cool completely in the tray before removing.
Best enjoyed with a good cuppa tea.

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