Recipe of the Month: Lemon and Lime Shortbread

Ingredients

• 250g butter, softened

• 1 cup icing sugar

• 1 tsp vanilla extract

• 2 cups plain flour

• 1/2 cup cornflour

• 2 lemons, rind finely grated

• 1 lime, juiced & rind finely grated

• 1 cup icing sugar, sifted

• 90g butter, softened

• 2 tbsp icing sugar, extra, to serve

Method

1. Line 4 baking trays with baking paper. Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour, cornflour and lemon and lime rind. Stir to combine. Turn onto a floured surface. Knead gently until smooth.

2. Shape shortbread into a 20cm round. Wrap in baking paper. Refrigerate for 20 minutes. Preheat oven to 160°C.

3. Roll shortbread out between 2 sheets of baking paper until 5mm thick. Using a 6cm round fluted cutter, cut out biscuits. Place onto prepared trays.

4. Bake shortbread, 2 trays at a time, for 20 to 25 minutes or until light golden and firm to the touch. Cool on trays.

5. Using an electric mixer, beat icing sugar and butter until pale. Add 1 tablespoon of lime juice. Beat for a further 30 seconds. Spread icing over half the shortbread. Sandwich together with remaining shortbread. Dust with icing sugar. Serve.

Recipe source: taste.com.au