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Currant and lemon shortbread with vanilla glaze

Australian Gourmet Traveller recipe for currant and lemon shortbread with vanilla glaze.
Currant and lemon shortbread with vanilla glaze

Currant and lemon shortbread with vanilla glaze

Ben Dearnley
12
30M
15M
45M

These iced lemon-scented biscuits are a great pantry standby – they’ll keep in a well-sealed tin for at least three days and make the perfect accompaniment to a cup of tea.

Ingredients

Vanilla glaze

Method

Main

1.Blend flour, sugar, vanilla seeds, rind and 1 tsp sea salt in a food processor to combine, add butter, currants and candied lemon and process until a sandy texture. Add yolks, process to just combine, tip out onto a work surface and bring dough together with the heel of your hand. Form into a disc, roll out to 1cm thick on a piece of floured baking paper and refrigerate to rest (30 minutes).
2.Preheat oven to 180C. Cut out rounds with a 6cm cutter, place on a baking tray lined with baking paper and bake, turning tray occasionally, until golden around the edges (10-12 minutes). Set aside to cool on trays for 5 minutes.
3.For vanilla glaze, stir sugar, vanilla seeds and 50ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil and cook until a light syrup forms (1-2 minutes). Remove from heat, add icing sugar, butter and 1-2 tbsp hot water to achieve a smooth glazing consistency.
4.Dip one side of warm shortbread biscuits into vanilla glaze, allowing excess to drip off, place on a tray lined with baking paper and stand until set (10-15 minutes). Store in an airtight container.

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