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Before you jump to Lemon Shortbread Cookies recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
We all realize that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, we do not always have the time or the power that this type of lifestyle demands. Going to the gym isn’t something people make time for when they get off from work. People crave sweets and salts, not veggies (unless they are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. If you keep at it, you’ll get all of the required nutrients and exercise. Here are some very simple ways to get healthful.
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There are a whole lot of things that work toward your getting healthy. Extensive gym visits and directly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Make smart choices every day is a great start. Wanting to get in as much physical activity as possible is another. Remember: being healthy and balanced isn’t just about slimming down. You need to help to make your body as strong you can make it.
We hope you got benefit from reading it, now let’s go back to lemon shortbread cookies recipe. To cook lemon shortbread cookies you only need 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon Shortbread Cookies:
- You need 125 g Butter *softened
- You need 1/4 cup Caster Sugar
- Use Zest of 1 Lemon
- Provide 2 tablespoons Lemon Juice
- Prepare 1 cup Plain Flour
- Provide 1/4 cup Rice Flour *OR Custard Powder
- Prepare Lemon Icing
- Take 1/4 cup Icing Sugar
- Use 1 & 1/2 teaspoons Lemon Juice
Steps to make Lemon Shortbread Cookies:
- Preheat oven to 160C. Line a baking tray with baking paper.
- Mix softened Butter and Sugar until smooth and well combined. Add Lemon Zest, Lemon Juice, Plain Flour and Rice Flour and mix well. Use your hands to bring the dough together in the bowl.
- Roll out the dough on a floured surface until 8mm thick and cut out shapes, OR slice well-refrigerated stiff dough. *Note: Today I used a round cutter 4.5cm in diameter and made 24 cookies.
- *Note: If the dough is too soft to work with, allow it to cool in the fridge until firm enough.
- Bake for 15 to 20 minutes or until lightly golden. Set aside on the tray for 10 minutes to cool before transferring to a wire rack to cool completely.
- These cookies taste lovely without Lemon Icing. To make Lemon Icing, mix Icing Sugar and Lemon Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled cookies.
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