250g butter, softened
½ cup caster sugar
1 tablespoon finely grated lemon rind
2 ¼ cups plain flour
1 cup icing sugar, sifted
1 tablespoon lemon juice
1 teaspoon milk or water
Preheat oven to 150°C. Line two baking trays with baking paper.
Assemble mixer with the scraper paddle. Roughly chop butter and place into the bowl with the caster sugar and lemon rind.
Starting on low speed beat until butter, sugar and rind start to combine. Gradually increase to the creaming settings (medium-high). Beat mixture for about 5 minutes or until butter is very pale in colour.
Reduce speed to low and gradually add flour. Once all flour is added increase speed slightly to mix thoroughly for 30 seconds.
Lightly knead dough on a flat surface.
TIP: The buttery texture of the mixture should not need a floured surface but if very sticky on your work surface then lightly flour the surface
Using a lightly floured rolling pin roll the mixture out to a 1cm thickness. Using a 5cm round pastry cutter cut rounds of shortbread and place onto baking trays. Reshape shortbread mixture to get as many rounds as possible. Refrigerate shortbread rounds for 15 minutes.
Bake rounds in preheated oven for about 25-30 minutes or until firm. Allow to cool on trays for 5 minutes before transferring to a wire rack. Once cool drizzle with icing.
To make icing, combine icing sugar, lemon juice and water in a small bowl. If mixture is still thick add another ¼ - ½ teaspoon water. Mix well to combine. Spoon mixture into a zip lock bag. To drizzle over shortbread cut the edge of one corner of the bag to make a small opening and gently squeeze icing.