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- Lemon Shortbread
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- Ingredients:
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Pinch of salt
1/2 lb (225 grams) unsalted butter, at room temperature
2 and 1/2 ounces (75 grams) superfine or caster sugar
10 ounces (275 grams) plain flour, plus extra for rolling
2 and 1/2 ounces (75 grams) fine semolina
Finely grated zest of 1 lemon
Extra sugar, for dusting
Directions:
Preheat the oven to 320°F (160°C) Gas 4.
In a large bowl, beat together the butter and caster sugar until it is light in color and consistency. This can be done with a wooden spoon or an electric mixer.
Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough.
Wrap in cling film and place in the fridge for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread dough to about 1 cm thick.
Using a small biscuit cutter (about 4 cm in diameter), cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
Place on a couple of greased baking trays and bake in the oven for about 35-40 minutes until they turn lightly golden.
As soon as they come out of the oven, sprinkle with a little caster sugar.
Once they are cool, enjoy straight away or store in an airtight container. Makes about 40.
That's it!
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