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25 minutes
- 125 g butter at room temperature
- 100 g caster sugar
- 1 free-range egg
- 200 g plain flour
- 2 lemons zest of
- ¼ teaspoon baking powder
- 1 pinch sea salt
- plain flour for dusting
- 3 tablespoons demerara sugar
- Cream the butter and sugar in a bowl using an electric mixer until creamy. Incorporate the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder, and salt and mix until a dough forms. Chill the dough in the fridge for 2 hours until firm. Preheat the oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface to ½cm thick. Cut out shapes and place on a lined tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until lightly browned on the edges. Cool on a wire rack.
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