Tuesday, 27 August 2013

Lemon & Lime Shortbread


So here's my final installment of baked goodies from my recent party for my idol, Madonna. First there was the great birthday cake, then the Wagon Wheel slice (which coincidentally has quickly become one of my most viewed blogs); and now, here's the great Lemon & Lime Shortbread. Down the bottom I have also included a picture of the sausage rolls I made for the night. They were pretty simple, but oh so tasty. I made mulled wine for the first time too, both will be made several more times!

These shortbread biscuits are quite delicate and have a nice little tang. These are perfect for nice afternoon with a friend, a cuppa tea and the latest gossip. They are quite easy to make, but really make sure you rest the dough in the fridge before rolling out and cutting. It needs that chill to firm up and be easier to roll and cut. There a few stages to this, but it is worth it as they pretty divine.

Go forth and bake my friends. I'll be heading back to some of my old favourites for the next few blogs.

Recipe originally found at: http://www.taste.com.au/recipes/8021/lemon+and+lime+shortbread


250g Unsalted Butter, softened
1 cup Icing Sugar
1 tsp Vanilla Extract
2 cups Plain Flour
1/2 cup Cornflour
2 Lemons, rinds grated
1 Lime, rind grated and juiced
1 cup Icing Sugar
90g Unsalted Butter, softened


1 - Line baking trays with baking paper or biscuits liners, I ended up using 3 trays.

2 - Using electric beater, cream butter, sugar and vanilla until pale.

3 - Add flour, cornflour and the rind of the lemons and lime. Stir to combine.

4 - Turn onto a floured surface and knead gently until smooth. Shape shortbread into a 20cm rough circle and wrap in baking powder. Refrigerate for at least 20 minutes.

5 - Preheat oven to 160°c.

6 - Roll shortbread out between 2 sheets of baking paper until 5mm thick. Using a cookie cutter (simpler shapes are best). cut out biscuits. Press remaining together and roll out, cutting more shapes. Repeat process until you are out of dough. Refrigerate for 30 minutes, or until firm.

7 - Bake shortbread for 20 to 25 minutes, or until golden and firm to touch. Cool on trays.

8 - Using an electric mixer, beat icing sugar and butter until pale. Add a tablespoon of fresh lime juice and beat for a further 30 seconds.

9 - Spread icing over the half of the shortbread and sandwich with another shortbread piece.

10 - You can dust with icing sugar if you like.

11 - Enjoy.

Catch you again soon,


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