-
Beat the butter, sugar and lemon rind together
in a large bowl until the mixture becomes creamy.
-
Sift
the flour and cornflour over the mixture
and mix with a wooden spoon until you get
a smooth, soft dough.
-
Sprinkle
a little cornflour on your work top.
-
Roll
out the dough into a 7 inch circle.
-
Carefully
transfer your dough circle onto a baking
tray and crimp the edges with by pinching
the dough between finger and thumb.
-
Score
the circle with a knife to create six equal
wedges.
-
Chill
for an hour in the fridge.
-
Bake
in a moderate oven for about 30 minutes
or until it is a pale golden colour.
-
Remove
from the oven and rescore the wedges.
-
Sprinkle
caster sugar over the top of the shortbread
and allow to cool on the baking tray for
a little while before transferring it to
a wire rack to cool completely.
