When we moved house a few years ago we lost our tried, tested and most loved Christmas shortbread recipe. So ever since, I have been on the search for a new one to replace it. I am happy to say that this year was the year and I have found the one.
175g of unsalted butter
1¼ cups of caster sugar
1 egg yolk
1 tsp vanilla extract
Grated rind of 1 lemon
2½ cups plain flour
Pinch of salt
Beat the butter until soft then slowly add the sugar. Continue beating until light in colour and fluffy. Mix in the egg, egg yolk, vanilla and lemon rind. Add the flour and pinch of salt. Once completely mixed in, mould the dough into a ball, cover in cling wrap and place in the fridge for at least 30 minutes.
Preheat the oven to 190° celcius. Remove the cookie dough from the fridge and roll out to approximately 5mm thick. Cut out the cookies and place in the oven to bake for 6-8 minutes then cool before decorating.
I made this batch for Christmas using star shaped cutters and melted chocolate to stack them into tree shapes.
I drizzled melted chocolate (white and dark) over the trees and used shiny cachous to add a little sparkle and colour.
See how I used these entertaining here.
But don't worry, this recipe is very 'multipurpose'. Whether for a children's party, easter or simply afternoon/lunchbox snacks these biscuits tick all the boxes.
They are moist through the centre but have a lovely crisp edge and are a perfect golden colour. The slight lemony flavour perfectly offsets the sweetness and makes them fresh and particularly moorish.
Alternatives for decorating:
- Lemon syrup (easily made with sugar and lemon juice in a saucepan on low heat)
- Vanilla icing with shredded coconut
- Rosewater icing with Hundred's and Thousand's (add a teaspoon of Rosewater to your icing sugar and water mixture)