Lemon shortbread biscuits

My classic shortbread recipe using the traditional 3:2:1 ratio of flour, butter and sugar, plus one small addition of an egg yolk which makes the dough so much easier to work with. Rubbing the lemon zest into the sugar releases all the citrus oils, so the flavour runs right through the biscuit, dipped into creamy white chocolate and sprinkled with edible petals for the most beautiful finish. Crisp, buttery and melt-in-the-mouth, they store for up to two weeks, which makes them ideal for gifting.

Time to prepare: 20 minutes + 20 chill time

Makes : 24 (depending on biscuit cutter size)

Ingredients

110g granulated sugar

Zest from 1 lemon

220g butter*, softened

1 egg yolk

Juice from ½ lemon

330g plain flour ½ tsp fine salt

200g white chocolate, for dipping

2tbsp edible flowers*, to decorate

Method

1. Add the sugar and lemon zest to a large mixing bowl and rub the zest into the sugar with your fingers for at least 1 minute, it should smell fragrant and look slightly damp.

2. Add the butter and beat together with hand-held or stand mixer on medium speed for a full 1 minute (or by hand with a wooden spoon for a of couple minutes), until pale, smooth and creamy. Stop and scrape down the bowl as you go, this is the most important step.

3. Add the egg yolk and lemon juice. Mix together again until just combined and the mixture looks glossy and uniform.

4. Add all the flour and salt and fold in with a spatula until there's no more dry flour. It might look crumbly and dry at this stage, but that's normal, keep working the dough in the bowl for 2 - 3 minutes until there are no loose crumbs.

5. Tip the dough out onto a lightly floured surface (or silicone mat) and bring it together with your hands, working it into a smooth ball. It should hold together easily when pressed and have the consistency of play-doh.

6. Roll out the dough into a rectangle with a lightly floured rolling pin. Cover with cling film and place in the fridge for at least 20 minutes*.

7. Pre-heat a fan oven to 160ºC and line baking sheets with baking paper.

8. Unwrap the chilled dough and gently roll the dough out to ½cm, then use a floured cutter to cut out the biscuits (I love these reversible smooth or fluted cutters, I use the 7.5cm one), re-rolling the scraps as needed. Place onto the lined baking sheets, leaving a small space between each.

9. Bake for ~10 minutes, depending on size. Remove from the oven just before they turn golden on the edges, the tops should be quite pale and they'll continue to firm up on the hot tray outside of the oven. Leave on the tray for 5 minutes, then transfer to a wire rack to cool completely before decorating.

10. Melt the white chocolate in short, 20-second bursts in the microwave, stirring between each, until smooth. White chocolate burns easily, so less is more here.

11. Dip half of each biscuit face-down into the melted chocolate, then place on a wire rack so the excess drips off. Scatter over edible flowers (or any decoration), then leave until the chocolate has set completely.

Nutritional Information

(per dipped biscuit)

168 calories

2g protein, 18g carbs, 9g fat

Good to know:

• Granulated sugar gives shortbread its classic crisp, sandy bite. Caster dissolves too fully and softens the texture, it can be used in a pinch but isn't traditional.

• Use real block butter (salted or unsalted, either is fine), not spreads or margarine which contain water and oils, this stops the dough binding properly and can cause it to spread in the oven.

• Chilling the dough is an essential step. Cold dough holds its shape when cut and stops the biscuits spreading in the oven. It can also be frozen at this stage (see below).

• Swap-in any chocolate for dipping, and nuts or sprinkles in place of flowers - or keep them classic and plain with a sprinkle of granulated sugar when they're fresh out the oven.

• Store baked biscuits in an airtight container at room temperature for up to 2 weeks.

• Freeze the dough for up to 3 months, as a whole dough ball or as cut unbaked shapes, which can be baked straight from frozen, add an extra 2 minutes.