Sam’s Kitchen: lemon drizzle shortbread slices
Lemon Drizzle Shortbread Slices
125g soft butter
55g caster sugar
180g sifted plain flour
Finely grated zest of 1 lemon
A few drops of lemon essence (optional)
For the drizzle
100g sifted icing sugar
1-2 tbsp lemon juice
Make 14 slices
Beat together the soft butter and caster sugar until light and fluffy. Add the zest and flour (and essence if using) bring together as a ball of dough. Preheat the oven 190°C fan 170°C GM5. Place the dough in a bag or wrap in clingfilm and chill for 30 minutes.
Grease or line a 7” (18 cm) square baking tin, I used a cake tin with a removable base. Roll the dough out on a lightly floured surface to roughly the size of the baking tin. Lift inside and gently press the dough in to the edges, try to create an even top, I used a plastic scraper to help. Use a fork to prick holes across the surface and then bake until golden across the top. Approximately 25-30 minutes. Although the top can be golden looking the base takes a little longer sometimes.
Allow to cool slightly, until the shortbread starts to harden, then remove from the tin, it can break easily so be careful. At this stage I usually slice it with a sharp knife as I find it breaks less than when completely cold. Or at least use a knife to mark out where you’ll cut when cold. I sliced across the centre and then cut each half in to 7 even slices. Allow to cool.
Mix enough lemon juice in to the icing sugar to create a mixture that will drizzle but still hold some of its shape. Pipe or drizzle with a spoon across the top of each slice. Leave to firm up and store in an airtight container.