Lemon Shortbread Cookies

Explore Scotland – the home of shortbread – with me on my Scottish 'Seafood & Spirits' Tour!
Lemon Shortbread Cookies

These super easy cookies are inspired by melting moments, using rice flour instead of cornflour for more of a shortbread texture. Instead of sandwiching the lemon buttercream between two cookies, I spread it generously on top. You could enjoy these lemon shortbread cookies with a cup of tea or coffee at any time, but I prefer them as an after dinner treat with a good grappa, such as Marolo Grappa di Arneis. Store any leftover cookies (without topping) in an airtight container for up to a week, store the buttercream covered in the fridge and combine them just before serving. See the video below for another easy Scottish-inspired sweet treat.

Makes about 20

Ingredients
  • 125g salted butter, at room temperature (4½oz)
  • 2 tablespoons icing sugar, sifted (26g/10z)
  • 1 lemon
  • ½ cup plain flour (75g/2⅔oz)
  • ½ cup rice flour (63g/2¼oz)

Lemon Buttercream

  • 50g salted butter (1¾oz)
  • ½ cup icing sugar, sifted (80g/3oz)
  • 1 tablespoon strained lemon juice (20ml)
Method
  1. Preheat oven to 180°C (355°F).
  2. Place butter and icing sugar in the bowl of an electric mixer, finely grate lemon zest over the top and beat together until fluffy.
  3. Sift in combined plain flour and rice flour and mix to combine well.
  4. Turn onto a clean, dry work surface and knead lightly to form a soft dough.
  5. Gently pat and roll into a rectangle about 15 x 20cm (6″ x 8″).
  6. Cut into 21 pieces and place onto a baking paper-lined baking tray with a little space between them.
  7. Bake for 12–15 minutes, until just starting to colour around the edges.
  8. Meanwhile, make Lemon Buttercream: beat butter, icing sugar and lemon juice together until fluffy; refrigerate until needed.
  9. Remove cookies from the oven and transfer to a wire rack to cool.
  10. When ready to serve, spread Lemon Buttercream on top of them and enjoy.
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What Other Travellers Say

Janet (Tamworth, NSW, Aus.)
Janet (Tamworth, NSW, Aus.)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Aus.)
Deb (Belconnen, ACT, Aus.)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Aus.)
Karen (Bowral, NSW, Aus.)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.
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