Store jars of these zesty lemon shortbread cookies for teatime or lunchbox treats.
- 40 mins + cooling
- Makes about 50
- 230g butter, softened
- 5ml vanilla essence
- 60ml castor sugar, sifted
- 60ml icing sugar, sifted + extra
- 625ml cake flour, sifted
- pinch salt
- zest of 1 lemon
- 30ml lemon juice
- Preheat oven to 180˚C. Line baking trays with baking paper. Beat the butter, vanilla and sugars together until creamy. Add the flour and salt and blend until just combined. Fold through zest and juice.
- Shape the dough into 2 x 22cm cylinders and cover in plastic wrap. Chill in the fridge for about 20 minutes, until firm. Remove wrap and cut into 5mm discs. Bake on prepared trays for 8-10 minutes, or until golden underneath, but still soft in the middle. Cool on the trays. Dust with extra icing sugar. Store in airtight containers.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: July, 2019