Shortbread with Lemon and Ginger
by Editorial Staff
Shortbread cookies with lemon and ginger – crumbly biscuits with a delicate aroma.
Ingredients
- Flour – 3.75 cups
- Powdered sugar – 2 cups
- Butter – 300 g
- Candied ginger – 50 g
- Lemon juice – 2-3 tablespoon
- Lemon zest – 2-3 teaspoon
Instructions
- Turn on the oven, preheat it to 160 degrees. Cover the baking sheets with parchment.
- In a bowl, combine flour, a glass of powdered sugar, chopped candied ginger, and lemon zest (2 teaspoon).
- Add oil, mix so that you get coarse crumbs and the pieces of dough begin to stick together.
- Add 1 tablespoon of lemon juice. Form a ball of dough, knead until smooth.
- Roll out half of the dough between two sheets of parchment into a rectangle measuring about 30 x 15 cm.
- Cut the layer into 5 x 2 cm biscuits, transfer the biscuits to baking sheets.
- Bake for 20-25 minutes, transfer to a wire rack to cool. So bake all the cookies.
- For the glaze, mix the remaining powder and the required amount of lemon juice (1-2 tablespoons). Pour the icing over the cookies. Sprinkle with lemon zest if desired.
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