Eat these just as they are or with Summer berries, lemon curd and clotted cream
Makes about 20 medium sized biscuits depending on the size
The finely grated zest of a large lemon
100g caster sugar
200g butter at room temperature
300g plain flour
A pinch of salt
A little extra caster sugar for sprinkling
You need to allow 1 hour of chilling time for this recipe.
Mix the lemon zest with the sugar in a bowl, then add the butter and beat together with a wooden spoon or electric mixer.
Add the flour and salt and continue beating with the spoon or the mixer until the ingredients are blended together and form a soft ball of dough.
Flatten the dough slightly, cover it and chill it in the fridge for about 1 hour.
Preheat the oven to 160c.
Lightly oil a large baking sheet or two.
Roll out the chilled dough to a thickness of approx. 8mm. It is best to do this in 2 batches, and the job is easier if you put the dough between two large sheets of baking parchment.
Use a circular or other shaped cutter to cut the dough into biscuits.
Place the biscuits on the prepared baking sheets, sprinkle each biscuit with a little caster sugar.
Bake in the preheated oven for 15 to 20 minutes or until pale golden in colour. Let them cool (they will become crisper as they cool) and store them in an airtight container for two or three days or freeze them – they should keep well, if frozen, for up to 3 months.
Eat them just as they are or have them with Summer berries, an optional spoonful of clotted cream and a spoonful of frozen lemon curd see Sherbhert https://sherbhert.com/frozen-lemon-curd-with-lemon-shortbreads-and-summer-berries/
