LEMON SHORTBREAD

Ingredients

150 gr butter

80 gr castor sugar

3 tsp finely grated lemon rind

200 gr plain flour

Pinch table salt (fine)

1/4 cup icing sugar, to serve

Method

Place butter and sugar together in a bowl and beat until light and creamy. Mix in the lemon rind.

Add the flour and salt and mix until the mixture comes together to form a dough, 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.

Meanwhile, preheat the oven to 170 degrees and line a tray with baking paper.

Cut the log into 1cm slices and arrange these on prepared tray. Bake in the oven for 20 minutes or until golden.

Transfer the biscuits to a cooling rack and dust with icing sugar before serving.

Handy tip: Turn the tray after 10 minutes to ensure the biscuits bake evenly.