Saturday, 18 July 2020
A.k.a: Lemon-flavoured shortbread. Crisp, and buttery, and generally perfect. They only develop a particular crunch after they've been out of the oven for several hours...but there's a very real challenge in actually waiting that long!
For about twenty biscuits.
Ingredients: 100g butter; 125g sugar; 2 egg yolks; 200g plain flour; grated zest of 1 large lemon.
1. Heat oven to 175 degrees C. Grease a baking tray (or in fact, probably, two).
2. Process together the butter and sugar; add to this the two egg yolks, and then the flour and the lemon zest. Continue to process until the mixture adheres together in one lump.
3. On a floured surface, roll out the biscuit dough to a thickness of about 3 millimeters. Using a fluted cutter,cut out as many biscuits as you can, and then roll together the trimmings and repeat the process until all the dough has been used up.
4. Bake in the pre-heated oven for twenty minutes. Once out of the oven, leave to cool on a rack for at least an hour, and preferably longer.
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