There’s something so simple and delicious about shortbread and it can be made in any shape which is great too. I used a square, 9″ tart tin so I could cut them into rectangular pieces and it has a removable bottom which is handy too.
It simply needs some parchment to line the base. This recipe does well if allowed to sit in the fridge for about 30 minutes and then baked.
I scored the pastry before baking but I may have needed to go a bit deeper with the knife. As we’re such big lemon fans, I thought it would be really nice to use the zest of a lemon in the shortbread and I added 1/2 tsp of Sicilian Lemon Extract for a bit more punch.
A little drizzle of a lemon glaze was the perfect finish topped with pistachio pieces. Ta Dah 🙂