Lemony Shortbread

Lemony Shortbread

Makes 6 big pieces for shortbread gluttons

Ingredients

250g plain flour

50g cornflour

50g rice flour

1 tsp salt

225g butter

50g caster sugar

50g icing sugar

Juice and rind of 2 small lemons

Method

Preheat your oven to 180˚C conventional (160˚C fan forced).

Combine the flours and salt in a medium bowl.

Using an electric mixer, cream the butter, sugars and lemon rind until pale.

Add the flours to the creamed butter, along with the lemon juice and mix until just combined (try not to over mix).

Press the shortbread mix into a 20cm lined cake tin and use a sharp knife to score the shortbread into wedges. Poke some little holes into it with a fork (this serves very little purpose but it looks pretty. Bake for 25-30 minutes or until the biscuit has turned a golden brown on top.

While still warm, use a sharp knife to re-score the shortbread. Allow to cool and then snap it into wedges. Serve each wedge with a few spoonfuls of bitter orange marmalade on top and some lavender or rosemary blossoms for an extra fancy flourish.

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