I was inspired to make these delicious Lemon Shortbread Biscuits whist I was searching for a shortbread recipe. I came across this recipe by Jo Pratt. I had never made shortbread using semolina & was intrigued by its addition. The result was a very pleasing light & crisp texture.
Initially the dough seemed quite dry, but once I began to lightly knead & roll it, the dough became more pliable.
These little shortbread biscuit store very well, so it makes them a very good choice to make as an edible gift.
Make around 30
Ingredients
• 225g unsalted butter, at room temperature
• 75g caster sugar
• 275g plain flour, plus extra for rolling
• 75g fine semolina
• pinch of salt
• finely grated zest of 1 lemon
• icing sugar, for dusting
• small biscuit cutter, about 4cm in diameter
Method
Preheat the oven to 160C/gas 4.
Beat butter and caster sugar until it is light in colour and consistency.
Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough.
Wrap in clingfilm and place in the fridge for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread dough to about
1cm thick.
Using the cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
Place on a couple of greased baking trays and bake in the oven for about 12 minutes until they turn lightly golden.
When cool, dust with a sprinkle of icing sugar.
Note
They can burn very easily, so keep your eye on them.
You can use dairy free margarine
Try using different shaped cutters & flavours: grated zest of 1 small orange or 1tsp almond essence
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