Lemon shortbread
, 50 min
Buttery shortbread with lemon zest and optional crystallised ginger, baked in a tart tin and cut into wedges.
| prepPreheat oven to 150°C / 130°C fan / gas 2 | |||||||
| prepGrease a 22 cm loose-bottomed fluted tart tin | |||||||
| 100 g salted butter, softened, plus extra for greasing | Beat butter until soft | Beat in sugar, stir in zest & ginger | Stir in flour, work into dough | Press into tin, prick with fork | Bake 150°C / 130°C fan, 40 min until pale gold | Cool completely in tin, cut into wedges | Remove from tin, dust with caster sugar |
| 50 g golden caster sugar, plus extra for dusting | |||||||
| zest of 1 large lemon | |||||||
| 8 pieces crystallised ginger, finely chopped (optional) | |||||||
| 175 g plain flour | |||||||
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