Shortbread Biscuits Sandwiched with Lemon Icing: A Deliciously Tangy Treat

There’s something magical about the combination of buttery shortbread biscuits and zesty lemon icing. The way the crumbly texture of the cookies melts in your mouth, followed by the refreshing tang of lemon, makes every bite unforgettable. These biscuits aren’t just a dessert—they’re a little piece of joy on a plate. Whether you’re a seasoned baker or just starting your culinary journey, making shortbread biscuits sandwiched with lemon icing is a rewarding experience that will delight your taste buds.

Why Shortbread Biscuits Are So Special

Shortbread biscuits have been a beloved treat for centuries, known for their simplicity and elegance. When you add lemon icing to the mix, you create a dessert that’s perfectly balanced between rich and refreshing. These biscuits are versatile enough for afternoon tea, festive gatherings, or simply a moment of indulgence.

What Makes Shortbread Biscuits Perfect for Lemon Icing?

1. Crumbly Texture: The buttery shortbread provides a perfect base for the creamy icing.
2. Neutral Flavor: Its mild sweetness allows the lemon icing to shine.
3. Durability: Shortbread holds up well, making it ideal for sandwiching.

Ingredients for Shortbread Biscuits and Lemon Icing

Shortbread Biscuits

Ingredient	Quantity
Unsalted butter	250g (2 sticks + 1 tbsp)
Vanilla extract	1 tsp
Soft icing sugar	1/2 cup (sifted)
Plain/all-purpose flour	1 1/2 cups
Cornflour/cornstarch	1/2 cup

Lemon Icing

Ingredient	Quantity
Unsalted butter	100g / 7 tbsp
Soft icing sugar	2 cups (sifted)
Lemon zest	2 tsp
Lemon juice	1 tsp

Step-by-Step Guide to Making Shortbread Biscuits

1. Prepare Your Oven and Trays

Preheat your oven to 180°C / 350°F (160°C for fan-forced ovens). Line two baking trays with parchment paper to prevent sticking.

2. Cream the Butter

In a large bowl, combine softened butter, vanilla extract, and icing sugar. Beat the mixture with an electric mixer on low, gradually increasing the speed until it becomes smooth and fluffy.

3. Mix in the Dry Ingredients

Add the flour and cornflour in three batches, stirring with a rubber spatula after each addition. This method ensures even mixing and a smooth dough.

4. Shape the Biscuits

Scoop 1 tablespoon of dough per biscuit onto the prepared trays. Roll each portion into a ball with lightly floured hands to prevent sticking. Flatten each ball to 1 cm / 0.4-inch thickness using a fork.

5. Bake to Perfection

Bake the biscuits for 15 minutes, switching the trays halfway through for even baking. Allow them to cool completely on the trays before handling.

How to Make Lemon Icing for the Perfect Filling

1. Beat the Butter

Place the softened butter in a bowl and beat it on medium-high speed until it’s light and fluffy.

2. Incorporate the Sugar Gradually

Add the icing sugar in thirds, beating after each addition. Start on low speed to prevent a sugar cloud, then increase to high for a creamy consistency.

3. Add the Lemon Flavor

Mix in the lemon zest and juice, then beat on high for 2 minutes to achieve a fluffy, spreadable texture.

Assembling Your Lemon-Filled Shortbread Biscuits

1. Pipe the Icing

Transfer the lemon icing into a piping bag and snip off the end to create a small hole (about 1 cm / 0.4-inch). Pipe a generous layer of icing onto half of the cooled biscuits.

2. Sandwich the Biscuits

Place another biscuit on top of the icing, gently pressing down to create a sandwich.

3. Set the Icing

Refrigerate the sandwiched biscuits for about an hour to allow the icing to firm up. For the best flavor and texture, let the biscuits sit at room temperature for 30 minutes before serving.

Tips for Perfect Shortbread Biscuits with Lemon Icing

• Measure Accurately: Precise measurements are crucial for achieving the perfect texture.
• Don’t Overmix: Mix just until the ingredients come together to avoid tough biscuits.
• Refrigerate Dough if Necessary: If the dough is too soft to handle, chill it for 10–15 minutes.
• Use Fresh Lemons: Fresh lemon zest and juice provide the best flavor.

Variations to Try

1. Passionfruit Icing: Swap lemon for passionfruit pulp and a touch of lemon juice for a tropical twist.
2. Orange Icing: Replace lemon with orange zest and juice for a sweeter, citrusy flavor.
3. Chocolate Drizzle: Add a drizzle of melted chocolate over the sandwiched biscuits for extra indulgence.

Frequently Asked Questions

1. Can I freeze shortbread biscuits?
Yes, you can freeze the biscuits without the icing for up to 3 months. Thaw them at room temperature before adding the lemon icing.

2. What’s the best way to store these biscuits?
Store the assembled biscuits in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving.

3. Can I use margarine instead of butter?
While margarine can work, butter provides the best flavor and texture.

4. How can I make the icing thicker?
Add more sifted icing sugar, a tablespoon at a time, until you achieve the desired consistency.

5. Are these biscuits suitable for gluten-free diets?
You can substitute the plain flour with a gluten-free all-purpose flour blend.

6. Can I skip the cornflour?
Cornflour contributes to the biscuits’ delicate texture, but you can replace it with plain flour if needed.

Why You Should Try Making These Biscuits

Shortbread biscuits sandwiched with lemon icing are more than a dessert—they’re a delightful way to bring a little sunshine to your day. The contrast of buttery shortbread and tangy lemon icing creates a balance of flavors that’s hard to resist. Whether you’re baking for a special occasion or simply treating yourself, this recipe is sure to become a favorite.

Get Baking Today!

Gather your ingredients, preheat your oven, and embark on a baking adventure that’s as rewarding as it is delicious. These shortbread biscuits sandwiched with lemon icing will not only satisfy your sweet tooth but also impress anyone lucky enough to try them.

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