Kiddipedia
PREP: 30 minutes
COOK: 20 minutes
MAKES: 24
INGREDIENTS
250g butter, diced and softened
¾ cup icing sugar
1 ¾ cup plain flour
½ cup McKenzie’s Rice Flour
½ tsp McKenzie’s Baking Powder
1 tsp lemon zest
For the yolk:
100g store-bought lemon curd extra icing sugar to dust
METHOD
- Place butter into the bowl of an electric mixer and beat until Slowly add the icing sugar, mixing in well.
- Add the flours and baking powder gradually, until all Fold in lemon zest. Remove to a lightly floured surface and bring it together with your hands. Roll out to ½ cm thickness and use egg shaped cutter to press out shapes and place onto lined oven trays. Refrigerate for at least 20 minutes.
- In the meantime, pre-heat the oven to 170°C (150°C fan-forced). Bake trays of shortbread for 20 minutes or until just golden underneath. Allow cooling for 5 minutes on trays before transferring to a wire rack to cool completely.
- To decorate: dust each shortbread with a generous layer of icing With a small ice-cream scoop, place one dollop of lemon curd to resemble an egg yolk.
