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Lemon snowflakes
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Prep Time:
95 minutes
Cook Time:
30 minutes
Total Time:
125 minutes
Splurge on premium butter for perfect shortbread.
Ingredients:
  • 200g unsalted butter, chilled, chopped
  • 107.50 gm caster sugar
  • 65.00 gm rice flour
  • 375.00 ml plain flour
  • 2 tsp lemon rind, finely grated
  • 10.60 gm lemon juice
  • Silver cachous, to decorate
  • 1 egg white
  • 225.00 gm pure icing sugar, sifted
Instructions:
  • Combine butter, sugar, flours, lemon rind, and juice in a food processor until dough forms. Transfer dough to a floured surface and gently knead to combine.
  • Split the dough in half, shaping each portion into discs. Wrap them in plastic wrap and chill for 30 minutes or until they are firm to the touch.
  • Preheat the oven to 170C/150C fan-forced and grease 3 large baking trays. Line them with baking paper. Roll out one portion of dough between 2 sheets of baking paper until it's 3mm thick. Use an 8cm snowflake cutter to cut shapes from the dough, re-roll and cut any trimmings. Place the snowflakes 2cm apart on the prepared trays and repeat with the remaining dough portion.
  • Bake one tray at a time for 10 minutes, or until just firm to the touch but not browned. Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare Royal Icing: Beat egg white until foamy. Gradually mix in icing sugar until the mixture is smooth and thick. Transfer the icing to a plastic bag and cut off a small corner. Pipe icing onto the snowflakes following a pattern. Add cachous for decoration. Allow to set for 30 minutes. Serve when ready.

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