Salty Lemon Shortbread
MAKES 24 SHORTBREADS
INGREDIENTS
Finely grated zest of 3 lemons
110g (½ cup) granulated sugar, plus 2 tblsps (25g)
Good pinch of flaky sea salt
115g cold unsalted butter, cut into 2.5cm pieces
30g (¼ cup) icing (confectioners’) sugar
½ preserved lemon (optional), seeded and finely chopped
¾ tsps (3g) kosher salt (or sea salt flakes)
1 tsp (5g) vanilla extract
145g (1 cup) plain (all-purpose) flour
METHOD
1 Preheat the oven to 180C. Line a 20cm round cake tin or 8 ×
