Lemon Shortbread Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
40 cookies
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Calories
102 kcal
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Course
Dessert
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Cuisine
International
Lemon Shortbread Cookies
Description
The dough is prepared by creaming the salted butter and caster sugar until pale, then beating in egg yolk, fresh lemon juice, and zest. Dry ingredients including all-purpose flour, ground almonds, and cornstarch are folded in to form a smooth dough. Refrigeration firms the dough and helps develop texture.
Small dough portions are rolled into balls and spaced apart on parchment-lined trays to bake evenly at 180°C until golden and firm. The result is classic shortbread with a subtle almond richness enhanced by fresh lemon, lending freshness and a gentle tang.
The cookies make a fine accompaniment to tea or coffee and can be prepared ahead, with dough refrigerated up to 72 hours. Their shape also allows cutting from a dough roll for ease. Cool on trays briefly before transferring to racks to maintain crispness.
Ingredients
- 1 cup butter salted, 2 tbsp
- ⅓ cup caster sugar
- 1 egg yolk, large
- 1 tablespoon lemon juice fresh
- lemon zest of 1
- 2 cups all-purpose flour or plain flour
- 7 tablespoons almonds ground
- 2 tablespoons cornstarch or cornflour
Instructions
- Cream the butter and caster sugar in a mixing bowl until pale in color. You can use a wooden spoon or a handheld mixer.
- Add in the egg yolk, lemon juice, and lemon zest. Beat again and mix well.
- Fold in the plain flour, cornstarch, and ground almonds. Stir until all is combined and it comes to a dough. Refrigerate for about 30-60 minutes.
- Preheat the oven to 180℃/ 356℉ at gas mark 4 when ready to bake the cookies.
- Line a few baking sheets with parchment paper/ greaseproof paper.
- Take a small piece of the dough or about the size of a cherry tomato, and roll it into a small ball. Then place the dough ball onto the lined baking sheet. Repeat until all the dough is finished. Make sure you leave enough space between the dough balls.
- Bake them for about 25 minutes until they are golden in color and firm to the touch.
- Once you take the cookies out of the oven, leave them on the sheet for a few minutes before transferring them onto a cooling rack.
Notes
- Dough can be refrigerated for up to three days before baking without affecting texture.
- Shaping the dough into a thick roll and slicing before baking can save preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 102kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 23mg | 8% |
| Sodium | 49mg | 2% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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