Butter Cookie Recipes - Citrus Shortbread Recipe

Ingredients

• 1 cup/150 g all-purpose/plain flour

• 1 tbsp semolina flour

• 1/8 tsp salt

• 1/2 cup/125 g butter, softened

• 1/4 cup/50 g granulated sugar

• 1 tsp finely grated lemon zest

• 1 tsp finely grated orange zest

• 1/4 cup/50 g superfine/caster sugar, to dust

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter an 8-inch (20-cm) spring form pan.

2. Sift the all-purpose and semolina flours and salt into a medium bowl.

3. Beat the butter and granulated sugar in a large bowl with an electric mixer at high speed until creamy.

4. Mix in the dry ingredients and lemon and orange zests. Firmly press the mixture into the prepared pan, pinching the edges to make a decorative pattern.

5. Use a sharp knife to score the shortbread into 16 wedges. Bake for 35-40 minutes, or until firm to the touch.

6. Dust with the superfine sugar. Use a sharp knife to cut into 16 wedges along the scored lines.

7. Loosen and remove the pan sides and bottom. Transfer to racks and let cool completely.