Sour Cream and Lemon Shortbread
Sour Cream and Lemon Shortbread. Now these may not sound very tasty, but they are delicious. This is a very tart little dessert that you could have with a bit of whipped cream or ice cream.
serves
24time needed
prep cookingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Lemon zest
- Icing Sugar for dusting
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 12g serve |
Qty per 100g |
|
| Energy | 675kJ | 5851kJ |
| Protein | 2g | 17.33g |
| Fat,total | 13.2g | 114.3g |
| -saturated | 1.38g | 11.99g |
| Carbohydrate | 9g | 78g |
| -sugars | 1.71g | 14.78g |
| Dietary Fibre | 0.11g | 0.92g |
| Sodium | 283mg | 2450mg |
Ingredients
- 125 grams Butter
- 2 tsp Lemon Zest
- 3/4 cup Icing Sugar
- 5 cups Flour
- 1/4 cup Sour Cream
- 1 tbsp Lemon Juice
- Icing Sugar For Dusting
Method
- Preheat oven to 190 degrees.
- Beat together the butter, icing sugar and lemon zest until creamy.
- Stir in the sifted flour, sour cream and lemon juice.
- Spoon mixture into a piping bag and pipe 2cm rosettes about 3cm apart on a baking tray lined with baking paper.
- Bake for 8 minutes or until golden.
- Stand for five minutes before transferring to a wire rack to cool. Dust with extra icing sugar.
