Shortbread with Lemon and Ginger

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

1. Turn on the oven, preheat it to 160 degrees. Cover the baking sheets with parchment.
2. In a bowl, combine flour, a glass of powdered sugar, chopped candied ginger, and lemon zest (2 teaspoon).
3. Add oil, mix so that you get coarse crumbs and the pieces of dough begin to stick together.
4. Add 1 tablespoon of lemon juice. Form a ball of dough, knead until smooth.
5. Roll out half of the dough between two sheets of parchment into a rectangle measuring about 30 x 15 cm.
6. Cut the layer into 5 x 2 cm biscuits, transfer the biscuits to baking sheets.
7. Bake for 20-25 minutes, transfer to a wire rack to cool. So bake all the cookies.
8. 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.