- 2 lemons
- 1 1/2 c unbleached flour
- 3/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 c butter (or vegan margarine)
- 1 c powdered sugar
- 1 T cornstarch or arrowroot dissolved in 2 T cold water
- Preheat oven to 350 F and position rack in the centre of the oven. Grease a cake pan.
- Grate the peel off the lemons and mince with a sharp knife.
- In a medium bowl, combine flour, salt and ground cloves.
- In a large bowl, beat together the butter, powdered sugar, lemon peel and cornstarch mixture.
- Slowly add the flour mixture to the butter mixture, mixing only until the dough holds together.
- Form the dough into a ball and then press into the cake pan.
- With a knife, make slash marks around the edge of the pan to decoratively crimp the dough.
- Using a fork, make holes in the dough.
- Bake at 350 F for 40 to 50 minutes, or until lightly browned.
- Immediately cut into wedges and allow the shortbread to cool in the cake pan.
- Store in an airtight container for upto 1 week.
A tasty twist on a classic recipe.
Lacto
(vegan option)
Preparation: 1 hour
Makes 1 round that divides
into 8-12 wedges
email AmandasKitchen@yahoo.ca
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Page last updated: December 24, 2000
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