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Lemon Shortbread

Photo by: Pinch My Salt
  • servings
  • Total -
Photo by: Pinch My Salt

These lemon citrus snacks will satisfy your sweet tooth without any added nasties.  

Servings:

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Ingredients

  • 150 g unsalted butter, softened to room temperature.
  • 1 tablespoon granulated stevia.
  • 2 teaspoons good quality vanilla extract, or vanilla bean paste.
  • 1 1/4 cup plain flour.
  • 1 teaspoon finely grated lemon rind.
  • 2-3 tablespoons lemon juice.

Directions

1. Preheat the oven to 150°C (130°C fan forced) / 300°F (260°F) / Gas Mark 2 and line a large tray with baking paper.

2. Using an electric mixer, cream the softened butter with the stevia and vanilla extract/paste for 8 minutes on high speed or until very pale and fluffy, scraping down the sides of the bowl regularly.

3. Reduce to speed to low and add the lemon rind, flour and enough lemon juice to form a soft dough, mixing very lightly.

4. Knead lightly with your hands until soft and pliable. Do not over work.

5. Press into a ball and wrap in plastic wrap. Refrigerate for 15 minutes.

6. Roll out the cooled mix between sheets of baking paper to a large square. Refrigerate for a further 10 minutes if dough is not firm.

7. Cut into small squares or desired shape with a floured cutter and gently transfer to your prepared baking trays.

8. Bake for 15-20 minutes or until firm. Allow to trays and shortbread to cool completely before moving as shortbread is naturally very delicate.

These shortbreads will keep in a well in a sealed container for two days.

Tips:
-Do not over mix or over work the dough or it will toughen quickly. It’s a good idea to keep your hands cool when kneading. Before you start, run your wrists under cold water.
-Resting the dough before rolling is essential to help stop it toughening up and shrinking.
-If the dough is sticky or hard to handle, you can refrigerate after cutting (before baking).


These lemon citrus snacks will satisfy your sweet tooth without any added nasties.

Ingredients

  • 150 g unsalted butter, softened to room temperature.
  • 1 tablespoon granulated stevia.
  • 2 teaspoons good quality vanilla extract, or vanilla bean paste.
  • 1 1/4 cup plain flour.
  • 1 teaspoon finely grated lemon rind.
  • 2-3 tablespoons lemon juice.

Directions

1. Preheat the oven to 150°C (130°C fan forced) / 300°F (260°F) / Gas Mark 2 and line a large tray with baking paper.

2. Using an electric mixer, cream the softened butter with the stevia and vanilla extract/paste for 8 minutes on high speed or until very pale and fluffy, scraping down the sides of the bowl regularly.

3. Reduce to speed to low and add the lemon rind, flour and enough lemon juice to form a soft dough, mixing very lightly.

4. Knead lightly with your hands until soft and pliable. Do not over work.

5. Press into a ball and wrap in plastic wrap. Refrigerate for 15 minutes.

6. Roll out the cooled mix between sheets of baking paper to a large square. Refrigerate for a further 10 minutes if dough is not firm.

7. Cut into small squares or desired shape with a floured cutter and gently transfer to your prepared baking trays.

8. Bake for 15-20 minutes or until firm. Allow to trays and shortbread to cool completely before moving as shortbread is naturally very delicate.

These shortbreads will keep in a well in a sealed container for two days.

Tips:
-Do not over mix or over work the dough or it will toughen quickly. It’s a good idea to keep your hands cool when kneading. Before you start, run your wrists under cold water.
-Resting the dough before rolling is essential to help stop it toughening up and shrinking.
-If the dough is sticky or hard to handle, you can refrigerate after cutting (before baking).