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Lemon shortbread fingers

  • 10servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 185g unsalted butter, chopped,

  2. at room temperature

  3. 1/2 cup icing sugar, sifted

  4. 2 cups plain flour

  5. 1/2 cup rice flour

  6. icing sugar, to serve

  7. 1 cup caster sugar

  8. 3 eggs

  9. finely grated zest 3 lemons

  10. 1/3 cup plain flour

  11. 3/4 teaspoon baking powder

  12. 1/4 cup lemon juice

Instructions Jump to Ingredients ↑

  1. MAKES 30 Preheat oven to moderate, 180°C. Lightly grease a 25 x 30cm swiss roll pan.

  2. In a medium bowl, using an electric mixer, beat butter and icing sugar together until light and fluffy. Sift in combined sifted flours. Mix to form a soft dough.

  3. Press dough into base of pan. Smooth surface with back of a spoon. Prick all over with a fork. Chill 30 minutes. Bake 15-20 minutes, until golden.

  4. TOPPING. Meanwhile, in a large bowl, whisk sugar, eggs and zest together until thick and pale. Fold in combined sifted flour and baking powder alternately with juice. Pour mixture over base. Bake 20-25 minutes, until set.

  5. Cool completely in pan. Cut into fingers. Dust with icing sugar to serve. Store in an airtight container.

  6. TOP TIP It's often a good idea to line the pan with baking paper and allow it to overhang a little, to allow for easy removal and cutting.

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