Lemon Pecan Shortbread
Isn't it great to use fruit in baking? whether you use the entire fruit or just the rind and juice, like in this recipe for Lemon Pecan Shortbread it just tastes so delicious.
Ingredients
- ⅔ cup / 150g butter or margarine
- 6 Tablespoons / 85g castor sugar or white granulated sugar
- 3 teaspoon finely grated lemon rind
- 1 teaspoon / 5mlfreshly squeezed lemon juice
- 2 Tablespoons finely chopped pecans optional
- 1½ cups /200g cake or all purpose flour
Instructions
- Cream the butter and castor sugar together in a bowl.
- Stir in the lemon rind.
- Add the flour and salt and mix until the dough comes together, scraping down the sides of the bowl as necessary. Continue to mix until you have a smooth dough.
- Roll the dough into a log approximately 12 inches (30cm) long. Wrap in plastic wrap and chill in the fridge for 20 minutes.
- Preheat your oven to 340°F / 170ºC and line a baking tray with baking paper.
- Cut the log into 1cm slices and arrange on the prepared baking tray. Bake the biscuits for 20 minutes or until golden.
- Transfer the cookies to a cooling rack to cool.
- Dust with powdered / icing sugar just before serving. (optional)
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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