Lemon shortbread, school dinner flash back.

Photo 22-09-14 6 34 14 pm

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

  • Servings: 4-6
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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.

Spog-sjokolade koekies (chocolate-filled shortbread)

http://www.rainbowcooking.co.nz/recipes/spog-sjokolade-koekies-chocolate-filled-shortbread

Ingredients
200 gram butter
1/4 cup (50 ml) castor sugar
1 tablespoon (15 ml) water
2 cups (500 ml) flour
200 – 250 gram slab chocolate
In New Zealand: use a 250 gram slab of Whittaker’s Dark Almond with 62% Cocoa
Of course you use your favourite flavour too.
Icing sugar to dust
Method
Cream butter and sugar together.
Add water. Add flour and mix thoroughly.
Cut chocolate into blocks.
Fold each block of chocolate into enough dough to cover it completely. The dough wrapping should be about 5 mm thick.
Roll it between the palms of your hands to shape it into a barrel.
Bake in a pre-heated oven at 180°C for 15 to 20 minutes.It should have the colour of straw, but should not be brown.
Dust with icing sugar while biscuits are still warm.