English Lemon Shortbread Strips
Brighten up your dessert table with these irresistible English Lemon Shortbread Strips, a delightful fusion of buttery richness and zesty citrus flavor. This easy-to-make recipe combines tender, crumbly shortbread infused with fresh lemon zest and a luscious lemon glaze that adds a sweet-tart finish. Perfectly portioned into elegant strips, these treats are ideal for afternoon tea, festive gatherings, or a quick indulgence. With just 20 minutes of prep time and a few pantry staples, including unsalted butter, all-purpose flour, and powdered sugar, this recipe delivers gourmet results with minimal effort. Don't forget the extra sprinkle of lemon zest for a decorative and flavorful touch!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoon Salt
- 120 grams Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 teaspoon Lemon zest (for garnish, optional)
Instructions
Preheat your oven to 160°C (325°F) and line a rectangular baking dish or sheet (approximately 9x13 inches) with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed until pale and fluffy, about 2-3 minutes.
Add the lemon zest and vanilla extract to the butter mixture and beat until combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly crumbly.
Transfer the dough to the prepared baking dish. Use your hands or the back of a spatula to press it firmly and evenly into the pan.
Using a sharp knife, gently score the dough into 24 narrow rectangular strips (this will make it easier to cut after baking). Prick the dough all over with a fork to allow even baking.
Bake in the preheated oven for 18-22 minutes or until the edges are lightly golden. Avoid over-baking to maintain the tender, crumbly texture.
While the shortbread cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
Once the shortbread is warm but no longer hot (after about 10 minutes of cooling), evenly drizzle the lemon glaze over the top. Optionally, sprinkle with additional lemon zest for extra flavor and a decorative touch.
Allow the glaze to set completely before lifting the shortbread out of the pan using the parchment paper. Cut into the pre-scored strips and serve.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 421.4 g | 153% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 218.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
