27
StaRtER RECIpES
FRoM SagE
StaRtER RECIpES FRoM SagE
LEMoN SHoRtBREad
Makes approximately 22
INgREdIENtS
250g butter, softened
110g caster sugar
1 tablespoon finely grated lemon rind
335g plain flour
Icing
160g icing sugar, sifted
1 tablespoon lemon juice
1 teaspoon milk or water
6.
Using a lightly floured rolling pin roll
the mixture out to a 1cm thickness.
Using a 5cm round pastry cutter cut
rounds of shortbread and place onto
baking trays. Reshape shortbread
mixture to get as many rounds as
possible. Refrigerate shortbread rounds
for 15 minutes.
7.
Bake rounds in preheated oven for about
25–30 minutes or until firm. Allow
to cool on trays for 5 minutes before
transferring to a wire rack. Once cool
drizzle with icing.
8.
To make icing, combine icing sugar,
lemon juice and water in a small bowl.
If mixture is still thick add another
¼ – ½ teaspoon water. Mix well to
combine. Spoon mixture into a zip lock
bag. To drizzle over shortbread cut the
edge of one corner of the bag to make a
small opening and gently squeeze icing.
MEtHod
1.
Preheat oven to 150°C. Line two baking
trays with baking paper.
2.
Assemble mixer with the scraper paddle.
Combine butter and caster sugar and
lemon rind in mixer bowl.
3.
Turn the mixer to LIGHT MIxING
setting, beat until butter, sugar and rind
start to combine. Gradually increase to
CREAM/BEAT setting. Beat mixture for
about 5 minutes or until butter is very
pale in colour.
4.
Reduce speed to LIGHT MIxING and
gradually add flour. Once all flour is
added increase speed slightly to mix
thoroughly for 30 seconds.
5.
Lightly knead dough on a flat surface.
tIp
The buttery texture of the mixture should
not need a floured surface but if very sticky
on your work surface then lightly flour the
surface.
