Sugar Topped Lemon Shortbread

Name: Sugar Topped Lemon Shortbread
Yield: 30 x 4.5cm Cookies
Cuisine: British
Ingredients: 125 g Butter *softened; 1/4 cup Caster Sugar; Zest of 1 Lemon; 2 tablespoons Lemon Juice; 1 cup Plain Flour; 1/4 cup Rice Flour OR Corn Starch OR Custard Powder; Large Crystals of Sugar *I used Raw Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

Several years ago, I bought a bag of Raw Sugar to make ‘Kasutera’ Cake. I still have a lot of it because it’s been difficult for me to use those large Sugar crystals. I am trying to use it up now as it is getting old. ‘Sugar Coated Cookies‘ is a good way to use those large Sugar crystals. Today I coated just top side of Lemon Shortbread. Melting texture of Shortbread and crunchy Sugar crystals make a unique combination. These sour cookies were actually delicious with the extra Sugar.

Hiroko Liston @hirokoliston

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Ingredients

30 x 4.5cm Cookies

125 gButter *softened
1/4 cupCaster Sugar
Zest of 1 Lemon
2 tablespoonsLemon Juice
1 cupPlain Flour
1/4 cupRice Flour OR Corn Starch OR Custard Powder
Large Crystals of Sugar *I used Raw Sugar

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Steps

1

Mix softened Butter and Sugar until smooth and well combined. Add Lemon Zest, Lemon Juice, Plain Flour and Rice Flour (OR Corn Starch) and mix well. Use your hands to bring the dough together in the bowl.
2

*Note: If the dough is too soft to work with, allow it to cool in the fridge until firm enough.
3

Preheat oven to 160℃. Line a baking tray(s) with baking paper.
4

Roll out the dough on a floured surface until 8mm thick and cut out shapes, OR slice well-refrigerated stiff dough. *Note: Today I used a round cutter 4.5cm in diameter and made 30 cookies.
5

Sprinkle with some Sugar crystals generously on top of each cookie, and gently press down so that Sugar crystals stick to the cookies. *Note: The crystals of Raw Sugar that I used are about same size as Instant Coffee granules. Slightly larger crystals would be perfect.
6

Bake for 15 to 20 minutes or until golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.