Description
These buttery shortbread biscuits, paired with a zesty lemon icing, are a perfect balance of rich and refreshing flavors. Their crumbly texture and tangy filling make them an irresistible treat for afternoon tea, festive occasions, or simply a moment of indulgence.
Ingredients
For the Shortbread Biscuits:
- 250g (2 sticks + 1 tbsp) unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup soft icing sugar, sifted
- 1 1/2 cups plain/all-purpose flour
- 1/2 cup cornflour/cornstarch
For the Lemon Icing:
- 100g (7 tbsp) unsalted butter, softened
- 2 cups soft icing sugar, sifted
- 2 tsp lemon zest
- 1 tsp lemon juice
Instructions
For the Shortbread Biscuits:
- 250g (2 sticks + 1 tbsp) unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup soft icing sugar, sifted
- 1 1/2 cups plain/all-purpose flour
- 1/2 cup cornflour/cornstarch
For the Lemon Icing:
- 100g (7 tbsp) unsalted butter, softened
- 2 cups soft icing sugar, sifted
- 2 tsp lemon zest
- 1 tsp lemon juice
Notes
- Precise measurements ensure the perfect texture for shortbread biscuits.
- If the dough is too soft to handle, refrigerate it for 10–15 minutes before shaping.
- Use fresh lemons for the best flavor in the icing.
- Store assembled biscuits in an airtight container in the fridge for up to 5 days.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International