Lemon Shortbread Finger Cookies
Elegant pale yellow lemon finger biscuits with lemon cream filling.
Ingredients
Unsalted butter (softened)
225 g
Powdered sugar
50 g
Vanilla extract
1/2 tsp
Lemon zest (from 3 lemons)
6-9 tsp
Cake flour
225 g
Cornstarch
3 tbsp
Unsalted butter for filling (softened)
50 g
Powdered sugar for filling
125 g
Lemon zest for filling (from 2 lemons)
4-6 tsp
Lemon juice (from 1/2 lemon)
2 tbsp
Instructions
1
Preparation
Preheat the oven to 175°C (350°F).
2
Make the dough
Cream the butter, powdered sugar, vanilla extract, and lemon zest until pale and fluffy. Sift the flour and cornstarch together, then fold into the butter mixture.
3
Pipe and bake
Using a 1 cm open star piping tip and a piping bag, pipe the mixture into 5 cm long fingers, spaced 4 cm apart on a non-stick baking sheet. Bake for 12 minutes. Let set before cooling, then transfer to a wire rack.
4
Make the filling
Cream the butter, powdered sugar, lemon zest, and lemon juice until pale and fluffy.
5
Assemble
Spread the filling on the flat side of a cookie, then sandwich with another cookie flat side down.
