Lemon Shortbread
Photography by Rebecca Bijl .
A delicious edible gift recipe from pretty new charity cookbook, Friday Treats. Buy a copy to give alongside a box of shortbread and contribute to the Music Centre of Christchurch Building Fund.
Use a biscuit stamp, available at kitchen shops, to make your own individually branded biscuits.
225g unsalted butter, softened
150g caster sugar
2 teaspoons lemon rind, finely grated
250g flour
100g ground almonds
2 teaspoons ground cardamom
½ teaspoon salt
Preheat oven to 180°C.
2 x flat baking trays, greased and lined
Beat butter until creamy then add sugar and continue to beat until light and fluffy. Add lemon zest and beat again.
Add sifted flour, ground almonds, cardamom and salt. Mix until combined.
Roll spoonfuls (30g or so) into balls and place on lined trays. Flatten cookies slightly with hand then press each cookie with a cookie stamp leaving indentations in the dough.
Bake for 12-14 minutes until golden around the edges.
Leave for 5 minutes before transferring to a wire rack to cool.
Store in an airtight container for up to a week.
MAKES 24
TIP: Dip biscuit press in flour if mixture sticks to press. You can also stamp a message with individual letters into the cookie dough.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.