This fresh, zingy, lemon shortbread is perfect for serving as a dinner party dessert. Try pairing it with lemon jelly or lemon cream, or even a rich chocolate pudding.
- 100g butter
- 50g golden caster sugar
- Zest of 2 unwaxed lemons
- 125g plain flour
- 50g rice flour
- 1/2 tsp. baking powder
Heat the oven to 170C. Cream the butter in a large bowl with the sugar and lemon zest until smooth, pale and fluffy.
Stir in the plain flour, rice flour and baking powder until you have a dough. Divide into 24 balls, roll into spheres then flatten with your hands. Place onto a baking sheet, then chill the biscuits for 30 minutes.
Bake the biscuits for 12-15 minutes until lightly browned. Leave to cool slightly before moving from the baking sheet.