And so my love affair with lemon-based bakes continues!
Actually, this was one of Matt’s choices (he does make good cake choices!).
I don’t mind making shortbread. Yes, it’s akin to pastry and I dislike making pastry (currently – don’t hold me to that, I may enjoy it as I get further into the Great British Bake Off: Everyday book), but I do enjoy both making and eating shortbread, and have made it for Christmas previously, as well as making a gluten-free version for a work friend at my old work, using coconut flour which turned out well.
This recipe asked that you make the lemony syrup in advance, at least 8 hours before, but preferably the day before. On the Sunday, I got to work on slicing the lemon as finely as my fingers would allow, and popping it in a tub with the sugar to do its thing.
I made up the shortbread, which was made a little differently to my previous experience, which was to basically make a dough, then roll out and cut. This asked for the ingredients to be mixed until they were breadcrumb-y, then three quarters of the mix to be tipped into the baking tin and gently pressed down.
On top of the mix, the lemon topping that had been made the previous day was then added on the shortbread in the tin, and the remaining shortbread mix was rolled into a sausage, cut into small slices and added on top of the lemon-y goodness.
Into the oven it went, and stayed there for 45 minutes until it is a pale golden colour.
The recommendation is to allow it to cool for 10 minutes, then eat warm, or cool completely and eat within two days. I called Matt into the kitchen to try the warm shortbread. It was a pain in the bum to cut at that point, and I can only assume that the recipe writer has an asbestos mouth, as it was a little too warm to eat! Initial verdict was a big thumbs up with a few crumbs being licked from round the lips, lest they fell into the beard (Matt’s beard, not mine…).
I left the rest to cool completely before wrestling it out of the baking paper (cue my tin anxiety), and popping in a container, ready for tea on Tuesday, when Mum came over for tea.
Would I make it again? Yes, definitely! Even though they require a little prep the day before, the actual “assembly” of them is really easy. The clean up is a little more messy. as the recipe calls for icing sugar (yay… sugar clouds) and for a floured work surface, but it wasn’t too traumatic, and I’m still planning to bake again next weekend! Ha!