Lemon adds a lovely flavour to these crisp shortbread biscuits. You can make them whatever shape you like.
Ingredients
For the chocolate dipped lemon shortbread
- 225g butter — diced
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 1¾ cups flour
- 120g chocolate
Method
For the chocolate dipped lemon shortbread
- Cream the butter, sugar and salt until light and fluffy.
- Beat in the vanilla and lemon zest.
- Mix in the flour until well combined.
- On a lightly floured surface, roll out the dough to a thickness of 5mm. Cut the dough into your preferred shapes.
- Line 2 baking trays with baking paper and transfer the shortbread to the trays. Refrigerate for 30 minutes.
- Preheat the oven to 175°C (160°C fan bake).
- Bake the shortbread for 13–16 minutes. Leave to cool on the trays for 15 minutes then transfer to a wire rack.
- Break the chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
- Dip each shortbread biscuit partway into the chocolate, then place back on the lined trays. Refrigerate until set.