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Buttery lemon shortbread cookie

Vivien Reimbelli

Import-Recipe - Shortbread cookies

Buttery lemon shortbread cookie

Vivien Reimbelli

Tools

StandMixer
Prep
15min
Cooking
25min
Total
40min
Serving
6
Difficulty
Easy

Ingredients

120 g butter

300 g flour

150 g icing sugar

50 g potato starch

2 eggs

1 lemon

a pinch of salt

Step by step

  1. In the stand mixer bowl, combine the butter and icing sugar.

  2. Set the whisk accessory and whip at speed 4 for at least 5 minutes until fluffy.

  3. Strain the egg whites, gently adding to the dough, then reduce the speed and combine the flour and starch, than the grated lemon skin and a pinch of salt.

  4. Transfer the dough in a piping bag with a grooved tip.

  5. Shape the biscuits on a baking tray, lined with parchment paper.

  6. Bake at 180°C for 15-18 minutes.

  7. When ready, let biscuits cool. Store in a metal tin for several days, if necessary.

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