Lemon & White Chocolate Shortbread Biscuit Recipe

Recipe

Lemon & White Chocolate Shortbread Biscuits

Buttery, Citrusy and Dipped in White Chocolate. Bright Little Biscuits with Plenty of Charm

These lemon shortbread biscuits are crisp, buttery, and full of fresh citrus flavour. Each biscuit is dipped in smooth white chocolate, then finished with pieces of mixed peel for a colourful, zesty touch.

They’re simple enough for an afternoon bake but pretty enough for gifting, sharing over tea, or adding to the dessert table. Sweet, sharp, and satisfyingly crumbly, they’re bound to disappear quickly once the kettle goes on.

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Ingredients

200g Unsalted Butter, at room temperature
100g Caster Sugar
300g Plain Flour
1.5 Tsp Foodie Flavours Lemon Extract
250g White Chocolate
Mixed Peel, to decorate

Instructions

Cream together the butter and sugar in a large mixing bowl.
Add in the lemon extract.
Mix in the flour to form a dough. You might need to use your hands to bring the dough together after mixing.
Place the dough onto a sheet of non-stick baking paper and roll out using a rolling pin. You want the dough to have a thickness of between 7mm and 10mm.
Chill the dough in the fridge for 30 minutes.
Once chilled, cut the dough using your chosen cookie cutter.
Place the cut dough onto a baking tray lined with either a silicone mat or non-stick baking paper, leaving a gap between each.
Put the baking tray in a preheated oven at 180/160°C fan and bake for 12-15 minutes, until golden.
Remove from the oven and rest for 10 minutes.
Transfer to a wire rack to fully cool.
Break up the white chocolate and heat in 30 second intervals in the microwave, on a high heat setting, stirring in between until smooth.
Dunk half of each biscuit into the white chocolate and top with some mixed peel.
Allow the chocolate to set and enjoy.