These lemon shortbread biscuits create the perfect base for cheesecakes, especially the BK Blueberry and Lemon cheesecake. This is a larger batch of biscuits, so if in fact you do use some for a base, then you get an extra batch of biscuits!
250 g unsalted butter
130 g caster sugar
zest of 3 lemons
2 tsp vanilla liqueur (or vanilla extract)
2 cups plain flour
1 tsp salt
Method Preheat the oven to 160˚C.
Beat together the butter and caster sugar on medium for 2 minutes. Scrape the sides of the bowl with a rubber spatula and beat again on high for 3 minutes.
Add the lemon zest and vanilla liqueur and beat until combined.
Beat on low and gradually add the flour and salt. Beat for another 2 minutes.
Wrap the dough in Gladwrap and roll out, this should resemble into a log. The log needs to be around 30cm long and 4 cm thick. Place into the fridge for 1 hour and 30 minutes.
Remove the dough from the fridge and cut the dough into 24 individual biscuits about 1-2 cm thick. Place the biscuits on 2 trays lined with baking paper.
Bake for 16-18 minutes until lightly brown. Halfway through the baking time, rotate the two baking trays 180 degrees so the biscuits bake evenly. Remove from the oven and leave to cool.
The biscuits can be stored in an air tight container for a couple of days at room temperature or a couple of weeks in the freezer.