Lemon Shortbread

Ingredients

250g butter, softened but not melted
1½ cups cornflour
½ cup rice flour
¾ cup CSR Soft Icing Mixture
1 tsp lemon rind, grated

Method

1.	Preheat oven to 150°C.
2.	Mix all ingredients in a food processor until smooth and well combined.
3.	Roll dough on a cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using cookie cutters.
4.	Place on a baking tray lined with baking paper and prick with a fork. Bake for 25 - 30 minutes until pale but crisp (longer, slower baking is the trick with shortbread).
5.	Cool on a wire rack and store in an airtight container.

Makes: 35 - 40 pieces.

Comments

These melt-in-your-mouth Lemon Shortbreads can be cut into a variety of Christmas shapes like angels, trees and holly by using assorted cookie cutters. They also make wonderful gifts when thoughtfully wrapped.

Soft Icing Mixture

Ingredients: cane sugar, starch (Tapioca)

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Soft Icing Mixture is ideal for your favourite cakes and biscuits that need a softer setting mixture.