During my trip to Ireland (which you can read about HERE), I discovered identical shortbread with lemon and cornmeal. This last one brings a new consistency and a little extra …
- 85g of sugar
- 150g of soft butter
- 15 lemon zest
- 210g of flour
- 50g of corn flour
- 1/2 teaspoon of liquid vanilla
- a good pinch of salt
Put the sugar and butter in the bowl of your food processor or in a container.
Add the lemon zest. For 15g, it is about the zest of a large lemon.
Also add vanilla and salt.
Blend with a food processor or spoon to obtain a kind of cream.
Mix again just to get a smooth paste, no more.
Bring the dough back into a ball.
Take one half of the dough. Spread it out on parchment paper. If you have a patterned rolling pin, lightly flour the surface.
Bake at 170°C for 18 minutes.