Wednesday 19 May 2010

Lemon vanilla shortbread

Buttery, crumbley deliciousness

Dinner was over. Tea was in hand. But something was missing; I wanted something sweet. I also wanted something quick and that didn't require a visit to the shops. Shortbread was the answer. Prep and cook time together it took less than 20 minutes to go from ingredients to in-my-face. Yum!

- 4oz butter, softened
- 2oz sugar
- 6oz plain flour
- Zest of 1 lemon
- Seeds of 1 vanilla pod or 1 tsp vanilla extract

- Heat the oven to 160 degrees (fan oven) or 180 (conventional).
- Beat together the soft butter and sugar until smooth.
- Add the lemon zest and vanilla and mix until incorporated.
- Stir in the flour and work it into a dough. Shape it into a thick disc and transfer to a lined baking tray.
- Press the dough gently to flatten it into a circle approx 1/2 inch thick; you can use a rolling pin for this if you want but it's easier to use your hands.
- Use the back of a fork to mark indents around the edge of the disc and prick some holes with the fork prongs - this is faffing really, so skip this if you're not fussed prettying up the shortbread.
- Bake in the oven for 10 - 15 minutes until it is starting to go golden brown around the edges.
- Cut into segments while it is still hot and transfer to a wire rack to cool.

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