Saturday, 11 July 2009

Ready to bake

I'm making a batch of Lemon shortbread dough to freeze for next weeks baby shower. These cookies are so easy and only take 20 mins max to make up.


  • 225g unsalted butter at room temperature

  • pinch of salt

  • 75g caster sugar

  • 275g plain flour

  • 75g fine semolina

  • grated zest of 2 lemons

  • extra caster sugar for dusting

  • paper towel inner tubes.


In an electric mixer with the paddle attachment beat together the butter and caster sugar until it's light in colour and consistency. you must have the butter at room temperature otherwise they won't combine properly. Mix in the flour, salt, semolina and lemon zest until just combined and then finish with your hands, forming a soft dough. Separate the dough in half and roll one half into a log shape approx 5cm in diameter. Wrap in cling film being sure to cover both ends and insert into paper towel inner tube. The inner tube is not essential, and very Blue Peter I know, but it does help the dough keep its shape. Repeat this process with the remaining dough.


Preheat the oven to 160c/gas 4. Remove dough from the freezer and leave to rest for 30 mins to soften slightly. Line two baking trays with parchment paper. Once dough is softer remove cling film and roll in caster sugar, evenly coating, then cut 1cm slices. Place on the lined baking trays 2cm apart and bake for 35 mins until they turn lightly golden. Cool on cooling racks and store in an airtight container. They will keep for 3 - 5 days.

Well that it - another thing ticked off the list.

Bye for now.

CM x

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