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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


  • 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
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At A Glance

  • Serves 12 people

Featured in

Dec 2013

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