George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
These 'melt in your mouth' shortbread biscuits are easy to make and enjoy. The secret? Make sure you infuse your sugar with lemon zest to ensure an extra lemony flavour.
Watch the video to see Chef Rock walk you through the recipe step-by-step. These biscuits are an 'ice box' favourite — meaning that you can freeze the dough and bake it another day if you prefer.
Ingredients
Unsalted butter 225 g (1 cup)
Sugar 70 g (¾ cup)
Vanilla paste 3 g (1 tsp)
Lemon zest 1 g (1 lemon zest)
Eggs 1 Salt 2 g (½ tsp)
Baking powder 3 g (½ tsp)
All purpose flour 280 g (2 ½ cups)
For the lemon glaze
Icing sugar 165 g (1 cup)
Lemon juice 30 g (2 tbsp)
Candied lemon (optional)
Method
- Preheat oven to 338°F (170°C). Place the butter and sugar in a bowl with a paddle attachment and combine until the butter and sugar has blended.
- Add in the vanilla paste and lemon zest followed by the egg and dry ingredients and mix until the shortbread comes together.
- Lightly dust the table with flour and roll the biscuit dough into a sausage shape 35 mm in diameter.
- Cut the length of the biscuit dough into 10 mm sections. Roll each piece into a ball and flatten into a disc on a lined tray.
- Leave approximately 20 mm in between each disc and place the tray in the fridge for 10 minutes before baking.
- Bake at 338°F for 10-12 minutes until a light golden brown colour.
- For the lemon glaze: Place the icing sugar in a bowl and stir through the lemon juice. Once combined, dip the top of each biscuit into the icing and leave at room temperature for the icing to set. Place candied lemon on top.