1. Preheat oven to 150 deg C. 2. Soften but do not melt the butter. 3. Mix all ingredients in a food processor until smooth and well combined. 4. Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter. 5. Place on a baking tray and prick with a fork. 6. Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread). 7. Cool on a wire rack and store in an airtight container. 8. For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate. ---------------------------------------------------------------------------
Nutrition
Ingredients
