Easy Lemon Shortbread Bars
Deliciously simple lemon shortbread bars.
Servings 9 Squares
Calories 307kcal
Equipment
- 9 inch or 20 x 20 quare baking pan
- alternativley use a 9 inch round cake dish.
Ingredients
- 260 g plain flour 2 ⅛ cups
- 60 g caster sugar ½ cup
- 40 g cornflour ⅓ cup
- 1 pinch salt
- 200 g unsalted, chilled butter ¾ cup and 2 tbsp
One of the three options
- 1 tube lemon aroma Dr Oetker Lemon Aroma
- 1 teaspoon lemon essence /flavouring
- 1 finely grated zest of one lemon
To decorate
- extra sugar for sprinkling
- Icing sugar
Instructions
- Preheat the oven to 180°C/350°F/ Gas 4
- Put the flour, sugar, cornflour, salt and lemon flavour (which ever you are using) into a mixing bowl. Stir well to thoroughly combine.
- Add the butter and rub into the dry ingredients, using the tips of your fingers. Rub until the mixture resembles fine sandy crumbs. Then tip it into the prepared tin. Press the mixture into an even layer, using the back of a spoon.
- Bake for around 25 minutes, until just firm.
- Remove from the oven, sprinkle with sugar. Cut into squares with a very sharp knife, while the cake is still warm. (after it might get to crumbly and break while cutting.
- Leave to cool before removing from the tin.
Notes
Store in an airtight container up to 6 weeks in a cool (not a fridge) dry place.
The recipe freezes also very well up to 3 months. Defrost them by placing them on a rack individually and consume within 5 days.
Nutrition
Calories: 307kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 164mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 555IU | Calcium: 10mg | Iron: 1mg