Rhubarb Cheesecake
Serves 4-6
(0)
Lemon Shortbread Biscuits
April 1, 2025
Prep Time
Total Time
When life gives you lemons, make shortbread! There’s something special about the fresh, bright flavour of lemon which lifts the soul. When paired with the buttery deliciousness of shortbread, it is a match made in biscuit heaven. This easy lemon shortbread biscuits recipe is best enjoyed outdoors with a cuppa or slathered with our Cornish clotted cream to truly celebrate the onset of Spring.
Lemon Shortbread Biscuits
Prep Time: 45 mins Prep Time: 1 hrMethod
Step 1
Preheat the oven to 160°C and line a large baking tray with baking paper.
Step 2
Gently mix the butter with a wooden spoon until soft. Add the sugar and continue mixing until light and fluffy, scraping the bowl as you go. Stir in the lemon zest until well combined.
Step 3
Using your hands, fold in the flour and salt just until everything comes together – don’t overmix! If it feels too sticky to work with, you could also try rolling it between two sheets of baking paper. If that still doesn’t work, wrap it up and chill it in the fridge for 15-30 minutes until it’s easier to handle but still pliable.
Step 4
Turn the soft dough onto a lightly floured surface and press it into an even, flat layer about an inch thick. Cut out your biscuits using a circular 2” cutter bringing any remaining dough together and repeat until it’s all used up. Gently prick the tops with a fork (don’t fully pierce) and then carefully transfer to your baking tray.
Step 5
Pop them in the oven for 10-14 minutes, just until the edges turn a gentle golden brown. If you’ve cut out more biscuits than can fit on your tray, keep the extras in the fridge until you’re ready for the next batch.
Step 6
Using an oven glove, remove the biscuits from the oven and transfer them to wire racks to cool. The smell will be pure heaven. Sprinkle with caster sugar to serve. These lemon shortbread biscuits can be stored at room temperature in an airtight biscuit tin for up to 5 days.
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Ingredients
100g Trewithen unsalted butter, softened at room temperature
50g caster sugar (plus extra for dusting)
The zest of 1 large unwaxed lemon
175g plain flour (use gluten-free flour if needed)
¼ teaspoon sea salt
Optional: 1 teaspoon vanilla extract
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