Lemon and Nutmeg Shortbreads recipe
Ingredients:
115 g butter, softened
75g icing sugar, sifted
finely grated rind of lemon
175 g flour
5 tsp grated nutmeg
1 egg white, lightly beaten
Directions:
1. Cream the butter with the icing sugar and lemon rind until pale and fluffy. Sift in the flour and nutmeg. Knead lightly until just smooth.
2. Roll out the dough on a floured surface until about 1/4 in thick and stamp out rounds, using a 6cm fluted cutter. Place on baking trays and prick with fork. Brush with egg white and springkle with sugar.
3. Bake at 190C / 375F for about 15 minutes until golden brown. Cool on wire racks.
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