Sunday baking seems to have become a habit for me again recently. Today's venture was shortbread. I've never been a big fan of shortbread, but for some reason it felt like a good idea. And it was. The shortbread I made is thin and delicious. I am a tea addict and shortbread is the perfect accompaniment to a hot cup of freshly brewed tea.
Shortbread (adapted from this recipe)
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup confectioners' (icing) sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 4 tablespoons white sugar
- 2 tablespoons milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, beat together the flour, baking powder, salt and confectioners' sugar. Stir in the butter, milk, and vanilla, and mix until a dough forms.
- Form dough into a log and roll in plastic wrap. Chill until firm.
- Cut dough log into slices 1/4" (just over 0.5cm). Place on a baking sheet at least 0.5" (1.25cm) apart.
- Bake for 12-15mins minutes in the preheated oven, or until bottoms are golden brown. Cool partially while on the baking sheet, then transfer to a wire rack.
- 1/4 cup butter, room temperature
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly-squeezed lemon juice
- 3/4 cup powdered (confectioner's) sugar
- In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed.