Lemon Shortbread Biscuits

Lemon Shortbread Biscuits

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by Head Chef Jenny Flynn

of Faithlegg Hotel, Co. Waterford  

Head Chef Jenny Flynn always uses this recipe for all biscuits made in house and adds different flavours as desired. These shortbread cookies are ser Read More
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Prep Time

20 Minutes

Cooking Time

10 Minutes

Serves

6-8 People, A Party

Ingredients

  • 250g Odlums Cream Flour
  • Pinch of Salt
  • 200g Kerrygold Butter
  • 170g Icing Sugar
  • 2 large free range egg yolks
  • 1 Lemon juice and rind

Method

Sift the flour onto a worktop and make a well in the centre. Dice the butter, place it into the well and work with your fingertips until very soft. Sift the icing sugar onto the butter, add salt and work into the butter & icing sugar mix.
Add egg yolks into the mixture with rind and lemon juice and mix well. Gradually draw in the flour and mix until a soft dough is formed.
Wrap the dough in greaseproof paper or cling film and allow it to rest in the fridge.
Remove from fridge, roll out and cut as required.
Bake in a pre-heated oven at 180°C for 8-10 minutes.
Sprinkle with castor sugar and serve

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