Lemon Shortbread Hearts. More-ish.

Thanks to a rather lengthy children-of-a-friend-of-a-friend connection my in-laws made earlier in this year we have met a wonderful couple who live near Durban.  They are both SA doctors and made us feel so welcome when we landed on their doorstep.  We had them over to dinner on Friday night and I wanted to make some special as a way of saying thanks.

For pud I served my plum ice cream and these lemon biscuits.  The recipe is based on Mary Berry’s millionaire’s shortbread recipe but I’ve added some lemon zest and a lemon drizzle icing.  A delicious crumbly lemon shortbread that goes jolly well with ice cream or with a cuppa at all times of the day.

Ingredients (makes about 18 medium biscuits)

1 lemon (unwaxed if possible, if not see my tips section)

125 g plain flour (plus extra for dusting)

35 g caster sugar

85 g unsalted butter

2 tsp of milk

125 g icing sugar

Method

1. Heat the oven to 180C and put some greaseproof paper on two baking trays.

2. Measure the flour and sugar into a large bowl then add the butter and rub in until the mixture resembles fine bread crumbs.

3. Finely grate the zest of the lemon and add to the mix.

4. Use your hands to knead the mixture together to form a smooth dough, adding the milk if needs be.

5. Roll the dough on a floured surface until it is about 3 mm thick.

6. Cut out heart shapes, lots of different sizes work really well, and place on the prepared baking trays.

7. Bake for 10 minutes or until very slightly golden, channel thoughts of Scottish shortbread and not toast – they should be very pale.  Repeat with the second tray.

8. Allow to cool on the tin then remove and either place on a wire rack or leave on their greaseproof paper for icing.

9. Mix the icing sugar with the juice of the lemon.  Add enough juice until you have a slightly runny consistency.

10. Drizzle the icing over the top of the biscuits and allow to set.  Store in a Tupperware and eat within a couple of days.