Lemon Shortbread

 

1½ cups (350 g) butter,

2¼ cups (350 g) flour

2 large pinches salt

Zest of 2 small lemons

1 cup (140 g) powdered sugar, sifted

2-4 Tbsp. sugar, for topping

 

Have ready a 9X13 pan, lined with parchment paper.  Preheat oven to 350°.

In a large bowl mix soft butter with powdered sugar, salt and lemon zest.  Mix well so there are no lumps.

Add flour, mixing until it is smooth, well combined and no dry spots remain.

Transfer the dough to the prepared pan, scattering small amounts on the bottom.

With your hand, lightly pat the dough until it covers the whole surface. Make sure the edges are covered. Make it as even as you can.

Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to color.

Let cool 10 minutes on a wire rack and carefully cut into sticks with a pizza cutter.

Let cool completely, lift off the pan with the aid of the parchment paper and carefully break each piece.

Keep in airtight cookie jars or tins.

This recipe can be found here.