Lemon Shortbread Biscuits

1. In a large bowl, cream the butter, icing sugar, salt and lemon zest together until light and fluffy. An electric mixer can be used to cream the ingredients.
2. Add the flour and beat until the mixture is fully combined and crumbly.
3. Mix in the lemon juice and use your hands to combine the mixture into a soft dough.
4. Divide the mixture in two, wrap in cling film (plastic film) and place in the fridge to chill for 30 – 60 minutes
5. Preheat the oven to 180°C/160°C fan oven/Gas oven mark 4.
6. Line two large baking trays with non stick parchment paper.
7. Remove the dough from the fridge and roll out on a lightly floured surface to about 8-10 mm thick. Use any shaped cutter to cut shapes out of the dough.
8. Place the biscuits onto the prepared tray, leaving space between them.
9. Bake for 10-15 minutes until the edges are slightly golden brown. Allow to cool completely on the baking tray.
10. Store biscuits in an airtight container at room temperature, or in the fridge for up to one week.
Per Portion this recipe provides:
1 protein exchange from the bread and cereal group