I consider lemon to be an Easter flavour, and one which does not seem out of place in an Australian Autumn either, so it seemed only right to bake some lemony biscuits.
This fragrant shortbread is made with some wholemeal flour, not only to add extra nutrients (white flour is more processed), but it also gives the shortbreads a slightly nutty taste. The lemon icing adds an extra touch of sharpness as well as using up the lemon.
I am not very good at icing biscuits, so a flick of the spoon over the biscuits to drizzle the icing over them rather than piping it on is what I opt for. It would look beautiful carefully iced on though! (You may need a little extra icing if you do this.)
What flavours do you associate with Easter?
Lemon Wholemeal Shortbread
Ingredients
- 55 g/ ¼ c granulated sugar
- 125 g/ ½ c plus 2tsp margarine
- Zest 1 lemon
- 90 g/ 2/3 c wholemeal plain flour
- 90 g/ 2/3c white plain flour
- Icing
- 140 g icing sugar
- Juice ½-1 lemon
Instructions
- Oven 180˚C/350˚F
- Line two baking sheets with baking paper.
- Cream the butter and sugar (Beat vigorously with a spoon), together with the lemon zest until pale, then stir in the flours. Mix first with a spoon and then lightly with your hands until it comes together to a dough.
- Roll the dough out between two sheets of baking paper, to a thickness of ½ cm/0.2”, then cut out your shapes. Gently reroll any scraps and repeat the process until all the dough is used up.
- The last scraps of the shortbread dough may just have to be an odd shape, but that is a cooks perk!
- Bake the shortbread on lined baking sheets for 10-12 minutes, until lightly golden.
- Leave on tin for a couple of minutes and then transfer to a wire rack to cool completely.
- To decorate:
- Sieve the icing sugar into a bowl then add the lemon juice a little at a time, beating to remove any lumps, until it is a drizzling consistency.
- Drizzle the icing over the cooled lemon shortbread biscuits.
- The iced biscuits will keep in an airtight tin for a couple of days. If you want them to last longer, store them un-iced then decorate before serving.
HAVE YOU MADE THIS RECIPE?
I'd love to see your creation!
Or just leave a comment below!
Helen C says
Lovely post, these bunny shortbread look so cute! I bought some Easter themed cookie cutters recently so this recipe interested me. Happy Easter! 🙂 xx
Helen | Helen’s Fashion, Beauty & Lifestyle Blog
Robyn says
Happy Easter Helen! Thank goodness for cookie cutters 😉
Jaimie says
Yum! Perfect for a day at home during an Easter in lockdown!
Robyn says
Thanks Jaimie!