Lemon Shortbread

Instructions

• 1Preheat the oven to 170°C. Line two baking trays with baking paper.
• 2Assemble the mixer using the mixing bowl and scraper beater. Place the butter, sugar and lemon zest in the bowl. Slowly turn the mixer to Knead/Light Mix setting and beat until the butter, sugar and zest start to combine. Gradually increase to Cream/ Beat setting and beat for 5 minutes, or until very pale in colour.
• 3Reduce the speed to Knead/Light Mix setting and gradually add the flour. Once all the flour is added, increase the speed slightly to mix thoroughly for 30 seconds.
• 4Transfer the dough to a clean surface and lightly knead to combine.
  Tip: The buttery texture of the dough shouldn't require a floured surface, but if it becomes very sticky on your workbench, then lightly flour the surface.
• 5Using a lightly floured rolling pin, roll the dough out until 1cm thick. Using a 5cm round cutter, cut shortbread into rounds and place on the prepared baking trays. Gather and re-roll the dough scraps to get as many rounds as possible. Refrigerate shortbread rounds for 15 minutes.
• 6Bake for 25-30 minutes, or until light golden and firm.
• 7Allow the shortbread to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
• 8To make the icing, place the icing sugar, lemon juice and milk in a small bowl and mix well to combine. If the mixture is still a little thick add ¼–½ teaspoon milk to loosen. Spoon the icing into a resealable bag. Snip one corner to make a small opening and drizzle the icing over the shortbread.
• 9Set the shortbread aside for 15 minutes, or until icing has set.
• 10Shortbread can be stored in an airtight container for up to 1 week.