buckwheat lemon shortbread cookiesPosted: October 10, 2012 | |
I have a new love.
My new love is time consuming, but totally worth it. Easy on the eyes – well, most of the time.Action packed, with humour, drama, and hilarious nineties throw-backs.
Yes. I have fallen in love with Buffy the Vampire Slayer.
Yeah, okay, it’s a bit of a creepy show, what with all the vampires, Frankenstein-esque scientists, witches and other creepy monsters but it’s a classic cult show and for a gigantic dork like me, it’s a must -see.
It’s got your love stories, your action packed adventure, intrigue, drama – such a lot of drama. Well, teen angst does come with its drama.
Unlike these cookies. They’re easy to put together and even easier to eat. Tangy, short and with a lovely sweetness from the frosting which just rounds it out beautifully. Now, you can make these (or not) I’m not fussed. I’m going back to Buffy.
Adapted from the Australian Women’s Weekly Big Book of Beautiful Biscuits (long name, I know:)
250g butter, softened
1/4 cup caster sugar
1 1/2 tbsp lemon juice
2 tsp finely grated lemon rind (from one large lemon)
1 1/2 cups plain flour (can swap out at least 1/2 cup for buckwheat flour)
Preheat oven to 180°Celsius or 350°Fahrenheit. Line two baking trays with baking paper and set aside.
Cream butter and sugar until light and fluffy. Fold in lemon juice and rind. Beat in flour(s),
Divide into two portions and roll into logs wrapped in baking paper. Chill until solid, about half an hour in the fridge or ten minutes in the freezer.
Slice carefully into discs and set out on the prepared baking trays, about an inch (2 cm) apart. Bake 12-15 minutes, until lightly browned around the edges.
Cool on trays or a cooking rack, then ice.
For the icing:
2 tsp lemon juice
1 cup icing sugar
Carefully mix together until a thick paste forms, adding more lemon juice as necessary. Spoon into a piping bag, folded parchment piping cone or ziploc bag with the tip cut off. Drizzle over cooled cookies.