Homemade Lemon Shortbread

It’s delicious on its own however for a special occasion below are some serving suggestions which bring this classic dessert to a new level!

175g Glenilen
Farm butter
90g caster sugar
Pinch salt
2 egg yolks
Zest of 1 lemon
200g plain flour

  1. Beat together the Glenilen farm butter and sugar until very pale and fluffy using a mixer, lower the speed and add the salt, egg yolks and zest.
  2. Beat briefly, then gently fold in the flour. The dough will be very sticky.
  3. Place the dough on to a floured surface and pat into a wide, flat disc.
  4. Wrap in clingfilm and refrigerate for an hour.
  5. Preheat the oven to 180C/350F/gas mark 4. Roll out the dough on a floured surface to a thickness of about 3mm and cut out your biscuits into desired shape, I cut mine into fingers. Use a palette knife to transfer to a nonstick baking sheet or one lined with baking parchment.
  6. Bake for seven to 10 minutes, until just golden around the edges but pale on top.
  7. Remove from the oven and sprinkle generously with caster sugar if desired. Leave on the baking sheet to firm up, then carefully transfer to a wire rack to cool.