Lemon Shortbread Cookies

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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 Aussie 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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