Shortbread Cookies... Scotland

You have done the basic shortbread, now, venture into flavoring it. Enjoy!

Lemon Shortbread Cookies

Ingredients

• 114g butter/margarine, softened

• ⅓ cup cane sugar or granulated sugar

• Zest of 1 medium lemon (preferably, the yellow foreign ones)

• 1 tablespoon fresh lemon juice (from the lemon above)

• 1 tablespoon fresh thyme leaves, chopped (can be found in shoprite for about N300 for a pack)

• 1¼ cups all-purpose flour

• ¼ teaspoon salt

Instructions

1. Preheat the oven to 180°C and line a large baking tray with parchment paper.

2. Mix the butter and sugar in a bowl until fluffy. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1” disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.

3. Roll the dough on a lightly floured surface until about ¼“ thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2” cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.

4. Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days or in the fridge for up to 2 weeks if you can!

5. Take pictures and post on the Advent Calendar group, Instagram, don’t forget to tag us and enjoy!!!