In the mood for baking a quick batch of delicious cookies? Read on...
Get the hot chocolate ready, turn on the fire place and just relax. This year, we have the perfect recipe for Christmas biscuits. These lemon flavoured cookies are so easy to make and they taste so good. They are sugar free and take under an hour to finish.
INGREDIENTS
2/3 cup/150g/5.2oz Unsalted butter, softened to room temperature
1 tbsp/14g/0.5oz NATVIA
2 tsp Vanilla bean paste or good quality vanilla extract
1 1/3cup/195g/6.8oz Plain Flour
half Lemon, rind finely grated
2-3 tsp Lemon Juice
METHOD:
1.Preheat the oven to a slow 150°C (130°C fan forced) and line a large tray with baking paper.Extract the vanilla bean paste by slicing the vanilla bean lengthways.
2.Gently scrape your knife along the inside of the bean.Using an electric mixer, cream the softened butter with Natvia and Vanilla paste for 8 minutes on high speed, or until very pale and fluffy, scraping down the sides of the bowl regular.
3.Reduce the speed to low and add the lemon rind, flour. And enough lemon juice to form a soft dough, mixing very lightly. Knead lightly with your hands until soft and pliable. Do not over work.
4.Press into a ball and wrap in plastic wrap. Refrigerate 15 minutes.Roll out the cooled mix between sheets of baking paper to a large square.
5.Refrigerate for a further 10 minutes if is not firm.
6.Cut into small squares or desired shape with a floured cutter and gently transfer to your prepared baking trays.
7.Bake for 15-20 minutes or until firm.
8.Allow trays and shortbread to cool completely before moving as shortbread is naturally very delicate.
Prep time: 35 mins
Bake time: 20 mins
Serves 20
TIPS:
| It's a good idea to keep your hands cool when kneading. Before you start, run your wrists under cold water.Do not over mix or over work the dough or it will toughen quickly.Resting the dough before rolling is essential to help stop it toughening up and shrinking.If the dough is stick or hard to handle you can refrigerate after curing (before baking) the The Shortbread will keep well for 2 days in a sealed container |
What we love about these is that you can make a big batch and store them in a box in your pantry. And voila, you'll have sugar free treats for the rest of the week. Let us know on
Twitter how this recipe worked for you.
METHOD:
1.Preheat the oven to a slow 150°C (130°C fan forced) and line a large tray with baking paper.Extract the vanilla bean paste by slicing the vanilla bean lengthways.
2.Gently scrape your knife along the inside of the bean.Using an electric mixer, cream the softened butter with Natvia and Vanilla paste for 8 minutes on high speed, or until very pale and fluffy, scraping down the sides of the bowl regular.
3.Reduce the speed to low and add the lemon rind, flour. And enough lemon juice to form a soft dough, mixing very lightly. Knead lightly with your hands until soft and pliable. Do not over work.
4.Press into a ball and wrap in plastic wrap. Refrigerate 15 minutes.Roll out the cooled mix between sheets of baking paper to a large square.
5.Refrigerate for a further 10 minutes if is not firm.
6.Cut into small squares or desired shape with a floured cutter and gently transfer to your prepared baking trays.
7.Bake for 15-20 minutes or until firm.
8.Allow trays and shortbread to cool completely before moving as shortbread is naturally very delicate.
Prep time: 35 mins
Bake time: 20 mins
Serves 20
TIPS:
