Ingredients
Method
1.Preheat the oven to 130ºC and line two oven trays with baking paper.
2.Cream the butter and sugar until pale and fluffy.
3.Sift in the dry ingredients and add the zest. Mix well.
4.Tip onto a lightly floured surface and roll out to about 5mm thick, then cut into shapes using cookie cutters or by hand.
5.Remove each with a thin spatula and place on the lined trays. Prick with a fork.
6.Bake for 30-40 minutes by which time they should be a lovely golden colour. Let cool a little, then place on a wire rack to get completely cold.
Note
- These make a lovely gift wrapped in cellophane and tied with a colourful ribbon. Beware though – with so much butter they should be given as a gift the week they are made or stored in the freezer to avoid going rancid. – Try adding a small amount of dried lavender to the dough, or add orange zest instead of lemon and a sprinkle of pistachio pressed into each shape. – Err on the side of overcooking so that the shortbread has a decent snap to it.
