Wednesday, April 13, 2011

Lemon Shortbread

Melted white chocolate drizzled over the top makes all the difference. For even more lemon flavor, crush the lemon peel with some of the sugar. Use a mortar and pestle or small bowl and the back of a spoon to release the lemon oils.

3 cups  flour
1 cup plus 1 tablespoon sugar, divided
2 tbs grated lemon peel
1 tsp salt
1 1/2 cups  butter, softened, cut up
1 tbs lemon juice
2 tsp vanilla extract
3 oz. white chocolate

1. Heat oven to 350°F. Spray 15x10-inch baking pan with cooking spray. Whisk flour, 1 cup of the sugar, lemon peel and salt in large bowl.
2. With pastry blender (i use finger tips but make sure your hands are not too warm!) add butter and mxc until mixture resembles coarse crumbs. Stir in lemon juice and vanilla. Press dough into pan; sprinkle with remaining 1 tablespoon sugar and prick all over with a fork.
3. Bake 25 minutes or until golden brown. Cool on wire rack.
4. While the shortbread is cooking,  put chocolate in microwave-safe bowl. Microwave until melted, stirring every 30 seconds until is melted and smooth. Drizzle over bars.
48 bars

Thanks to the Cooking club for this recipe

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.