Lemon Shortbread

Ingredients..

8 ozs Butter. (room temperature)
4 ozs Caster Sugar.
8 ozs Plain Flour.
4 ozs Cornflour. (sift both flours together)
Zest of two Lemons.
1 pinch of Salt.

Method..

Cream the butter and sugar together, put in the lemon zest, add the flours and salt together, a couple of tablespoons at a time. You should end up with a largish ball of dough. Grease with butter, two 8 inch cake tins or a square flan tin (I used this) Press the dough into tin and mark into oblong shaped biscuits or slices if using cake tin. Prick all over with a fork. Sprinkle some more caster sugar over this if you wish. Bake in oven 160c for 40 -45 minutes. When cooled, break in to biscuits and enjoy.

Shortbread Moulds

HELP! Does any body out there know how to use these shortbread moulds? I have been hankering after one for ages and finally got one a few weeks ago. It said on the packaging to wash and dry well first, then flour the mould before each use. HUH! It didn't work that well, spent ages trying to get the dough out and then with a sharp knife, I redid a lot of the design.

Also tried greasing it with melted butter, but that did not work at all. Ended up putting the shortbread dough in to a flan tin and cooking it that way. I so want to master this, for this coming Christmas as I would like to make them as gifts.

See next post for Lemon Shortbread.