Recipes - Breville Scraper Pro BEM800XL/B Instruction Book

RECIPES

RECIPES
LEMon ShoRtBREAD
Makes approximately 22
InGREDIEntS
2 sticks (225g) butter, softened
½ cup (100g) bakers sugar
1 tablespoon finely grated lemon rind
2 ¼ cups (300g) all purpose flour
Icing
1 cup (100g) powdered sugar, sifted
1 tablespoon lemon juice
1 teaspoon milk or water
MEthoD
1. Preheat oven to 300°F (150°C). Line two
baking sheets with parchment paper.
2. Assemble mixer with the scraper paddle.
Combine butter and bakers sugar and
lemon rind in mixer bowl.
3. Turn the mixer to LIGHT MIX setting,
beat until butter, sugar and rind start
to combine. Gradually increase to
CREAM/BEAT setting. Beat mixture for
about 5 minutes or until butter is very
pale in color.
4. Reduce speed to LIGHT MIX and
gradually add flour. Once all flour is
added increase speed slightly to mix
thoroughly for 30 seconds.
5. Lightly knead dough on a flat surface.
tIP
The buttery texture of the mixture
should not need a floured surface but
if very sticky lightly flour the surface.
6. Using a lightly floured rolling pin
roll the mixture out to a ¾ inch (1cm)
thickness. Using a 2 inch (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.
7. 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.
8. To make icing, combine powdered 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.
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