This is a gorgeously buttery biscuit and a typical English bake – you’re probably familiar with the brand Walkers from seeing huge tins at the airport. My version is particularly delicious as it gets a boost of flavour from fresh lemon rind.
I haven’t tried making it with butter alternatives, but I definitely think it would work with sunflower butter – as long as there’s enough fat in your butter replacement. Store in an airtight tin for up to a week.
Makes: 24 shortbread squares
275g plain flour
2 tablespoons ground almonds
225g butter, slightly softened
85g caster sugar
1 large lemon, grated zest only
1. Preheat the oven to 180 C / Gas 4. Lightly flour a 25.5 x 30 cm baking tray.
2. If you have a food processor: Place the flour, almonds, butter, sugar and lemon zest in the bowl and mix until it all comes together.
3. If you are making it by hand: Cream the butter and sugar together until it is light and fluffy. Add the lemon zest.
Sift the flour and almonds into the mixture, then mix it together with your hands until the dough comes together.
4. Place the mixture in the tray and spread it out evenly – I find smoothing it down with the back of a spoon really helps.
5. Bake for 20 minutes or until golden brown.
6. Mark the shortbread into squares while it is still soft, then leave to cool in the tray for about 10 to 15 minutes. Then transfer to a wire cooling rack to cool completely – it will continue to firm up as it cools.
7. Once cool, slice up and enjoy with a cup of tea or coffee. These also make the perfect gift.