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.
- 250 gm (1 2/3 cups) plain flour
- 90 gm pure icing sugar
- Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste
- Finely grated rind of 1 lemon
- 125 gm chilled butter, coarsely chopped
- 30 gm currants
- 20 gm candied lemon (optional), diced
- 2 egg yolks
- 55 gm (¼ cup) caster sugar
- Scraped seeds of 1 vanilla bean
- 180 gm pure icing sugar, sieved
- 10 gm butter
- 1Blend 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).
- 2Preheat 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.
- 3For 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.
- 4Dip 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.