Lemon and lime shortbread Recipe
Ingredients
250g butter, softened
1 cup icing sugar
1 teaspoon vanilla extract
2 cups White Wings Plain Flour
1/2 cup cornflour
2 lemons, rind finely grated
1 lime, rind finely grated, juiced
1 cup icing sugar, sifted
90g butter, softened
2 tablespoons icing sugar, extra, to serve
Lemon and lime shortbread Recipe
Method
Step 1
Line 4 baking trays with baking paper. Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour, cornflour and lemon and lime rind. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
Step 2
Shape shortbread into a 20cm round. Wrap in baking paper. Refrigerate for 20 minutes. Preheat oven to 160°C.
Step 3
Roll shortbread out between 2 sheets of baking paper until 5mm-thick. Using a 6cm round fluted cutter, cut out biscuits. Place onto prepared trays. Press remaining dough together and repeat until all dough has been used. Refrigerate for 30 minutes or until firm.
Step 4
Bake shortbread, 2 trays at a time, for 20 to 25 minutes or until light golden and firm to the touch. Cool on trays.
Step 5
Using an electric mixer, beat icing sugar and butter until pale. Add 1 tablespoon of lime juice. Beat for a further 30 seconds. Spread icing over half the shortbread. Sandwich together with remaining shortbread. Dust with icing sugar. Serve.
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