Zesty Summer Lemon Shortbread made with fresh lemon zest, for a boost of flavour
(Makes 24 squares)
Cooking Time: 40 minutes
275g plain white flour
2 tablespoons ground almonds
225g butter, slightly softened
(or vegan butter alternative)
85g caster sugar
1 large lemon, grated zest only
how to make it…
Firstly, preheat the oven to 180 C / Gas 4. Lightly flour a 25.5 x 30 cm baking tray. If you have a food processor: Place the flour, almonds, butter, sugar and lemon zest in the bowl and mix until it all comes together. If you are making it by hand: Cream the butter and sugar together until it is light and fluffy.
Sift the flour and almonds into the mixture, then mix it together with your hands until the dough comes together. Place the mixture in the tray and spread it out evenly – I find smoothing it down with the back of a spoon really helps.
Bake for 20 minutes or until golden brown.
Mark the shortbread into squares while it is still soft, then leave to cool in the tray for about 10 to 15 minutes. Then transfer to a wire cooling rack to cool completely – it will continue to firm up as it cools. Once cool, slice up and enjoy with a cup of tea or coffee. Store in an airtight tin for up to a week.Recipe Feature from inside our Thrive Health Magazine Summer issue article written by: Amelia Stewart at: www.cookfirst.co.uk