Lemon shortbread biscuits
|80 g||castor sugar|
|3 tsp||lemon — zest only|
|200 g||flour — plain|
|1/8 tsp||salt — fine|
Place the butter and castor sugar together in a bowl and cream until combined and fluffy. Mix in the lemon rind.
Add the flour and salt and mix until the dough comes together, scraping down the sides of the bowl as necessary. Continue to mix until you have a smooth dough.
Roll the dough into a log approximately 30cm long. Wrap in plastic wrap and chill in the fridge for 20 minutes.
While the dough is chilling, preheat your oven to 170ºC and line a baking tray with baking paper.
Cut the log into 1cm slices and arrange on the prepared baking tray. Bake the biscuits for 20 minutes or until golden.
Transfer the biscuits to a cooling rack to cool.
Dust with icing sugar just before serving.