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Lemon Shortbread

Here is a lovely and citrusy summertime treat, that is summertime-easy to make. Wonderful ‘just’ to have on hand, ready to be enjoyed with a cuppa at four or to grace a dish brimming with sweetly seasonal berries for afters, these flavorful wedges work beautifully for crumbling over Little Iced Lemon Mousses too.

Lemon Shortbread

5 tbs. softened butter
2 oz. caster (superfine white) sugar (generous ¼ cup), plus extra for sprinkling
4 oz. self-rising flour (scant 1 cup)
zest 1 lemon

Heat the oven to 350°F.

Mix the butter and sugar with a wooden spoon, then stir in the flour and lemon zest. Press the crumbly dough into a 6” round tin (loose-bottomed is easiest, but not essential). Score into 8 wedges, prick all over with a fork, and sprinkle with extra sugar.

Bake for 20-25 minutes or until pale golden in color. Cool for 10 minutes, then remove from the tin, cutting along the scored lines, and finish cooling on a wire rack.

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