A life inspired by my grandmothers

Lemon Shortbread

1 Comment

I love Shortbread, in all its forms.  I started to bake it when  I was about 13 for my father as he loved it so much, then it was plain shortbread, now I have a tendency to add other flavours, such as this one with lemons or sometimes in summer I like to add English lavender flower seeds, or sometimes I like to add ground coffee.


Lemons are very plentiful at the moment and my little lemon tree is groaning with the weight of the fruit so I am finding ways to use them in all my cooking.

Lemon Shortbread


  • 200 gm (7oz)butter,
  • ½ cup(4oz) castor sugar,
  • grated rind of 1 lemon (NB lime is nice too, or a mix.)
  • 2 cups (8oz) plain flour sifted,
  • ½ cup desiccated coconut.


Spring flowers

My spring garden

Beat butter and castor sugar and rind till light, Work in flour and coconut, but not over work!  Roll out to 1cm (¼ inch) thick and cut into shapes of your fancy. 
Bake 20 minutes at 160 degrees Celsius , cool on tray.



Author: Sharon

Live in New Zealand, with three cats. I have three passions, cooking art and gardening.

One thought on “Lemon Shortbread

  1. Hi, this would be a great entry in March’s Sweet NZ blogging event! I hope you can contribute, there are prizes to be won this month. Cheers from Frances at Bake Club

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