PREP: 30 minutes

COOK: 20 minutes



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


  1. Place butter into the bowl of an electric mixer and beat until Slowly add the icing sugar, mixing in well.
  2. 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.
  3. 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.
  4. 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.