Lemon Myrtle Shortbread Recipes
LEMON & GINGER SHORTBREAD
This zesty teatime shortbread from BBC Good Food reader Jo Foster has a beautiful crumbly texture, plus zingy lemon and warming ginger flavour
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
- Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON MYRTLE SHORTBREAD RECIPE
Provided by rafaelalarcon
Number Of Ingredients 6
Steps:
- Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes, or until lightly browned. Cut into wedges while warm or break apart.
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