Lemon Shortbread Biscuits

Devine little mouthfuls. Such simple ingredients can make the most wonderful rich biscuits, you can chose to make these biscuits plain or scent them with a little lemon zest.


  • 260 grams plain flour
  • 225 grams unsalted butter, room temperature
  • 75 grams caster sugar
  • Grated zest of a lemon

Lemon Shortbread Biscuits


  1. Beat the butter and sugar until smooth and creamy, add the grated zest of a lemon and stir in.
  2. Sift the flour into the bowl, gently stir in the flour, it is important not overwork the dough. Wrap the dough in cling-film and leave to chill in the fridge for an hour or until firm.
  3. Preheat oven to 175C, bake in the middle of the oven. Line two baking sheets with parchment paper.
  4. On a lightly floured surface roll out the dough, use a lightly floured heart cookie cutter to cut out heart shapes. If you would like to add a little Easter zest to your cookies, cut out the middle with the bunny cutter. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.


Download Lemon Shortbread Biscuits recipe in pdf format (114kb)

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