Lemon Shortbread Biscuits

Serves 4 - 6

Preparation:  20 mins

Cooling Time:  30 mins

Cooking Time:  35 - 40 mins

This is a GUEST RECIPE FROM The Saturday Mail Weekend Magazine.

Ingredients

225g unsalted butter, at room temperature

75g caster sugar

275g plain flour, plus extra for olling

Pince of salt

75g fine semolina

Finely grated zest of one lemon

Extra caster sugar, for dusting

Small biscuit cutter, about 4 cm in diameter

AND THIS IS WHAT YOU DO.....

1. Pre-heat the oven to 160C / Gas 4.
   
   
2. In a large bowl, beat together the butter and the caster sugar until it is light in colour and consistency.   This can be done with a wooden spoon or an electric mixer.
   
   
3. Beat in the flour, salt semolina and lemon zest.
   
   
4. Finish using your hands to form a soft pliable dough.
   
   
5. Wrap in clingfilm and place in the fridge for about 30 minutes.
   
   
6. Dust your work top with a little flour and roll out the shortbread dough to about 1 cm thick.
   
   
7. Using the cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
   
   
8. Place on a couple of greased baking trays and bake in the oven for about 35 - 40 mins until they turn lightly golden.
   
   
9. As soon as they come out of the oven, sprinkle with a little caster sugar.
   
   
10. Once they are cool, enjoy straight away or store in an airtight container.