Greek Lemon Shortbread Biscuits
Crumbly, decadent, and with a sugary and zingy bite – just perfect for afternoon tea
These Greek lemon shortbread biscuits will grow on you with each sugary, zingy bite. Dusted in icing sugar, they make a glorious treat for afternoon tea with the perfect balance of sweet and tart.
Yield: Makes 34
Prep Time: 30 mins
Cook Time: 35 mins
Difficulty Level: 3/5
Ingredients
- 250 g unsalted butter, at room temperature
- ½ cup caster sugar
- 1 tbsp finely grated lemon zest
- 1 tsp lemon juice
- 1 egg, at room temperature
- 2½ cups plain flour
- ½ cup almond meal
- 2 cups icing sugar
Steps
01. Preheat oven to slow, 150 C (130 C fan-forced). Line two baking trays with baking paper.
02. Using an electric mixer, beat butter, sugar, zest and juice until light and creamy. Add egg; beat until just combined.
03. Gradually add flour and almond meal; beat until combined. Using hands, gently knead dough in bowl to bring together.
04. Roll tablespoons of dough into 34 x 9 cm logs. Shape logs into crescents. Place on prepared trays, about 3 cm apart. Bake 35 mins, or until lightly coloured. Stand on trays 5 mins.
05. Sift half the icing sugar onto a large baking tray. Place warm biscuits onto icing sugar. Sift remaining icing sugar over biscuits. Cool.
Photo: bauersyndication.com.au