Anyways....he is a man of simple tastes, hence why he's with me, tee hee hee!! Only kidding, but he is a difficult what name to treat, however he does like lemon and shorbread SO when I stubbled apon this recipe I knew it'd be the perfect birthday treat...and I wasn't wrong. Along with this biscuit tin they hit the spot with a nice cuppa tea.
If you are fancying them, they are not soley exclusive for birthdays, why not make a batch up this weekend...you'll thank me for it.
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| The Blokes Birthday Treat...Lemon Shortbread. |
Lemon Shortbread
For the shortbread
220g/8oz unsalted butter, softened
30g/1oz icing sugar
80g/3oz caster sugar plus extra for sprinkling
30g/1oz cornflour
300g/11oz plain flour
1 medium egg yolk
220g/8oz unsalted butter, softened
30g/1oz icing sugar
80g/3oz caster sugar plus extra for sprinkling
30g/1oz cornflour
300g/11oz plain flour
1 medium egg yolk
For the filling
14 unwaxed lemons
150g/5oz caster sugar
2 medium eggs
2 TBS plain flour
30g/1oz unsalted butter, melted
1. First make the lemon filling mixture by cutting the lemons in half length ways, cutting off the knobbly ends. Slice the lemons as thinly as possible, removing any pips.
2. Place in a bowl with any juice and add the caster sugar and stir well. Cover with cling film and put in the fridge for eight hours or overnight. Stirring occasionally if possible. At the end of the time, the lemons will have softened and the juice and sugar formed a thick syrup.
3. Heat the oven to 160°c/325°f/gas mark 3. Put the eggs in a bowl and mix. Add the lemon mixture along with the flour and melted butter and mix well.
4.To make the shortbread, put the butter in a mixing bowl and beat until creamy. Sift icing sugar into the bowl and beat in. Add the caster sugar and beat in. Scrape down the sides of the bowl and beat thoroughly for 2 minutes until light and fluffy. Sift cornflour in and beat. Sift flour in and mix with a wooden spoon to make a crumbly mixture.
4.To make the shortbread, put the butter in a mixing bowl and beat until creamy. Sift icing sugar into the bowl and beat in. Add the caster sugar and beat in. Scrape down the sides of the bowl and beat thoroughly for 2 minutes until light and fluffy. Sift cornflour in and beat. Sift flour in and mix with a wooden spoon to make a crumbly mixture.
5. Tip three quarters of the crumbly shortbread mix into a greased tin (20.5 x 25.5cm x 5cm), gently spread out and press down, creating an even layer. Leave to one side.
6. Mix the egg yolk into the remaining shortbread mix and make a firm dough. Turn the dough out onto a lightly floured worktop and using your hands roll out into a 20cm long sausage. Cut across into 30 rounds, about the thickness of a £1 coin.
7. Spoon the lemon mixture onto the shortbread base in the tin, making sure the lemons are evenly distributed. Arrange the shortbread rounds on the top. Bake for 40-45 minutes or until lightly golden.
8. Remove from the oven and set on a wire rack. Sprinkle with sugar and cut into 20 squares. Leave in the tin to firm up for ten minutes. Remove from tin and allow to cool thoroughly. Store in an airtight tin and eat within two days.
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