Lemon Shortbread Biscuit Recipe for Spring

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.

The Perfect Lemon Shortbread Biscuits Recipe

• Prep time: 45 mins
• Cook time: 10-15 mins
• Difficulty: Easy
• Yield: This recipe makes 16 lemon shortbread biscuits

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
  
  

1. Preheat the oven to 160°C and line a large baking tray with baking paper.
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. 
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. 
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. 
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.
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.

Baker’s Tips 

Alternative Flavour Suggestions 

Whilst this lemon shortbread biscuits recipe is perfectly simple and delicious as it is, the adventurous among you might want to try to create your own variations! 

• Consider adding flavours which complement the freshness of the lemon, such as herby thyme or delicate lavender. 
• For a warming hit, crystallised ginger also works well in this recipe and really complements the buttery crumbliness of the shortbread. 
• You could also use orange zest instead of lemon for a slightly different citrusy flavour.  

Serving Suggestions 

These delicate, scrumptious lemon shortbread biscuits are perfect for any occasion. Serve them alongside lemon scones and a pot of tea for a mouthwatering lemony cream tea. For a simple dessert, pair your biscuits with a dollop of clotted cream, fresh berries and a scoop of vanilla ice cream. They make lovely accompaniments to lemon posset or other citrus desserts. 

For a thoughtful handmade gift for Easter, package these biscuits in a box tied with ribbon and give them to someone special. Instead of using a circular or rectangular cookie cutter, try using flower, bunny, or heart shapes to make your gift even more spring-like.