Lemon shortbread


The addition of finely ground almonds may rattle the purists, but it adds a wonderful nutty texture and flavour to the shortbread. For a more classic shortbread, use rice flour instead.

You'll need

300 gm butter, chilled, diced 300 gm (2 cups) plain flour 75 gm caster sugar, plus extra for dusting 70 gm blanched almonds, finely ground in a mortar and pestle Finely grated rind of 1 lemon

Method

  • 01
  • Combine butter and flour in a bowl and rub butter into flour with fingertips. Add sugar, ground almonds and lemon rind and stir to combine. Transfer to an oven tray lined with baking paper and pat to form a 30cm round. Pinch edges, score into portions and refrigerate to rest (2 hours).
  • 02
  • Preheat oven to 160C. Bake shortbread until light golden (20-30 minutes). Set aside to cool on tray (5 minutes), scatter extra sugar over, set aside to cool completely, then serve. Shortbread will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

Dec 2013

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Quince and brown butter pastry tart

recipes

Frozen dessert recipes

conversion tool