An easy-to-make, refreshing lemon shortbread cookie recipe that offers a little crunch, lemon zestyness and that buttery flavour we all crave! These cookies are perfect for when you’re in the mood for something sweet, but not too sweet. We used honey as a healthier alternative to sugar for a simple swap! This also adds that honey flavour that we love!
Ingredients:
- 450g salted butter (or margarine)
- 200g brown sugar (or replace with honey)
- 500g flour
- 1 tsp lemon extract
- Zest of 1 lemon
Method:
- Preheat the oven to 190 degrees Celcius.
- Whip butter until it’s light and smooth then combine with sugar or honey in a bowl.
- Mix in lemon zest and extract.
- Gradually add the flour, section by section, until it starts to resemble dough texture. If the ball is sticky, continue to add more flour until it forms a non-sticky ball.
- Roll the dough ball on a floured board until it is ½ inch thick.
- Using cookie cutters of your choice, cut out the cookie shapes and then place on a baking sheet. We love these honeycomb stamped cookies!
- Bake for 15 minutes, but remember to keep an eye out to avoid them over-cooking! The cooking time depends on the cookie size.
- Enjoy (in moderation!)
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Add Necta & Hive honey to your recipes The Jarrah honey 22+ TA is rich in soothing nutrients and delicious in flavour. Nectar from the Jarrah tree produces a delicious dark, syrupy honey with a caramel taste.
