Serves: 24-32, Calories: 242

Ingredients

Shortbread:

• 300g unsalted butter, softened. 2253
• 150g caster sugar. 600
• 3 lemon zests
• 300g plain flour. 1026
• 150g corn flour. 540
• Pinch of salt

Icing:

• 1 lemon juice
• 350g (approx) icing sugar. 1400

Method

1. Preheat oven to 130°C Fan/Gas Mark 2.
2. Grease and line 14x10" Pyrex dish, OR, 4x 7.¾x5" Pyrex dishes.
3. Shortbread: In large mixing bowl; Cream butter, sugar and zest with wooden spoon.
4. Sift in flours and salt. Mix well.
5. Press into dish and bake for 60 mins. (60 mins for 7.¾x5" dishes)
6. Remove from oven. Cool for 30 mins. (20 min for 7.¾x5" dishes).
7. Icing: In small bowl; Gradually stir icing sugar into lemon juice until it reaches a treacle like consistency.
8. Spread over shortbread, leave to set. 3-4 hours.
9. Cut into 24-32.

Calories = 5819

• 5819 / 24 = 242 each
• 5819 / 32 = 182 each