English Lemon Shortbread Sticks Recipes

ENGLISH LEMON SHORTBREAD STRIPS

Steps:

• HEAT OVEN TO 350°.
• Combine butter, sugar, lemon juice and lemon peel in large mixer bowl.
• Beat at medium speed until creamy, about 1 to 2 minutes.
• Reduce speed to low.
• Add flour; beat until crumbly, about 1 to 2 minutes.
• Press dough evenly into lightly greased 8-inch square baking pan.
• Bake for 35 to 40 minutes or until lightly brown.
• Cool completely.
• Combine powdered sugar, 1 tablespoon butter and lemon juice in small bowl. Using wire whisk, mix until smooth.
• Spread thin layer of glaze over cooled shortbread; sprinkle with lemon peel.
• Let stand for 30 minutes to set.
• Cut into strips.

LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

ENGLISH LEMON SHORTBREAD STICKS

Steps:

• 1. Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs. Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely. Combine all glaze ingredients in small bowl with wire whisk until smooth.
• 2. Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.
• 3. For more homemade recipes,please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2014/02/english-lemon-shortbread-strips.html

TRADITIONAL ENGLISH SHORTBREADS

Steps:

• Preheat oven to 160°C/gas 3.
• Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
• Place sifted flour and sugar into bowl and mix together.
• Dice the margarine and gradually rub into flour until breadcrumbs.
• Add vanilla essence and carry on rubbing in with fingertips.
• When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
• Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
• Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
• Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
• Sprinkle caster sugar over the biscuits (after fully cooled).

GLUTEN-FREE LEMON SHORTBREADS

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
• Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
• Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
• Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.