Go Back
–+ servings
Lemon shortbread served on the saucer of a cup of earl grey tea.
Print

Lemon Shortbread for Afternoon Tea

Course Baked Goods, Biscuits and Cookies, Treats
Cuisine Scottish
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 10
Calories 73kcal
Author Chris Mosler | Thinly Spread

Equipment

  • Lightly greased baking tray
  • Baking parchment

Ingredients

  • 125 g vegan butter or margarine chopped
  • 1 lemon Just the finely grated zest
  • 25 g sifted icing sugar
  • 100 g plain flour
  • 50 g cornflour
  • Golden caster sugar or yellow sugar crystals to decorate
UK Measurements - US Measurements

Instructions

  • Preheat oven to 180°C/360°F
  • Beat chopped butter and icing sugar together until golden and well combined
  • Add the finely grated lemon zest and mix to combine
  • Sift the flours together and stir into the butter mixture until you have a soft dough
  • Roll into a log shape, wrap in baking parchment and refrigerate for half an hour
  • Slice 1cm thick biscuit shapes off the log, lay on a lightly greased baking tray and bake for about 15 minutes until lightly browned
  • Cool on the tray for 5 minutes then transfer to a wire rack to cool completely (or scoff while warm)
  • Decorate with a sprinkle of sugar and serve with your favourite tea

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 73kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21IU | Calcium: 16mg | Iron: 1mg