I’m in the mood for snacks today, so we’re making lemon shortbread thins. I say we; I’m taking photos whilst he makes lemon shortbread thins, and then I’m eating them with a cup of tea.
150g plain flour
1 large pinch of salt
Zest of 1 small lemon
Cream the butter and sugar, and mix in the lemon zest.
Add the flour and a large pinch of salt, and mix until the mixture comes together. (You may want to use your hands to gather the last few crumbs!)
Place the dough on to a a lightly greased sheet of baking parchment (or equivalent) and press out until approx half a centimetre thick.
Sprinkle a little sugar over the dough and prick with a fork to prevent bubbles when baking.
Place in the middle shelf of a preheated oven at Gas Mark 4 and bake for approx 20 minutes until golden. Once cooked, remove from the oven and cut immediately.
Allow to cool slightly, before moving the biscuits to a cooling rack.