Wellington is an amazing city, but very fickle when it comes to the weather. Yesterday was a day when a custard pudding is a given and shortbread seemed like a good match. It sure was and it kept Mr Muffin happy, incidentally he hates butter but loves shortbread.
Lemon Shortbread- Muffinmum.com
Grease 20cm cake tin (use a fluted tin if you have one)
Oven 160 (dough needs time in fridge before cooking)
170 grms softened butter
75 grams icing sugar
1 tbs lemon zest
1 tsp vanilla extract
210 grams all purpose flour
1 tbs corn flour/starch
1/2 tsp salt (or 1 if used unsalted butter)
Cream butter, icing sugar, lemon zest and vanilla extract .
Pulse in flour until it forms a ball and mix on low for 1 minute
Roll into a circle and press into cake tin – I let the mix travel up the side and pressed into a pattern with a fork.
Chill for at least 20 mins fridge
Bake until light brown and leave to cool in the tin.