The spring sun shining in the windows this morning seemed occasion enough to make some shortbread for a neighbour, and some for us. After all, who doesn't love the buttery crisp of shortbread? I added lemon to a favourite old recipe, and used the rim of a small cup to cut circles from the dough.
250 grams butter, softened but not melted
1 cup icing sugar
1 cup cornflour
2 cups plain flour + a pinch of salt
grated rind of two lemons
Cream butter and icing sugar together (I find it easiest to make this mixture in a big bowl with a hand-held electric beater). Sift together the cornflour, flour and salt, and stir in the lemon rind. Scrape the butter mixture into the flour mixture and lightly mix. Turn out onto a lightly floured surface, knead a little until you have a coherent dough. Press with your hands (or roll) to 1 cm thick. Cut shortbread into shapes and place on an oven tray lined with baking paper. Prick with a fork. Bake at 150 degrees celcius until pale golden (about 20 mins.)