Whole Lemon Shortbread
Whole Lemon Shortbread
Ingredients
- 1 lemon, whole
- 200 grams granulated sugar
- 85 grams olive oil
- 280 grams all-purpose flour
- 1 teaspoon baking powder
- as needed icing sugar, for coating
Instructions
- 1
Place the whole lemon in a small saucepan, cover with water, and bring to a boil. Boil for 10 minutes to soften the rind and mellow the bitterness.
⏱️ 10 min
- 2
Carefully remove the boiled lemon from the water. Cut it into quarters, removing any large seeds. Add the entire boiled lemon (including rind and pulp), 200 grams of granulated sugar, and 85 grams of olive oil to a blender or food processor. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min
- 3
Transfer the blended lemon mixture to a large mixing bowl. Add 280 grams of all-purpose flour and 1 teaspoon of baking powder. Mix with a spoon or your hands until a cohesive dough forms. If the dough is too crumbly, use slightly wet hands to help bring it together.
⏱️ 5 min
- 4
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 180
- 5
Roll the dough into small, bite-sized balls, about 1 inch in diameter.
⏱️ 5 min
- 6
Place a generous amount of icing sugar in a shallow bowl. Roll each dough ball thoroughly in the icing sugar until it is completely coated.
⏱️ 3 min
- 7
Arrange the coated dough balls on the prepared baking sheet, leaving a little space between each. Bake for 18-20 minutes, or until the shortbread cookies are lightly golden brown around the edges.
⏱️ 20 min•🌡️ 180
- 8
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Whole Lemon Shortbread
- 1 lemon, whole
- 200 grams granulated sugar
- 85 grams olive oil
- 280 grams all-purpose flour
- 1 teaspoon baking powder
- as needed icing sugar, for coating
Instructions
- 1
Place the whole lemon in a small saucepan, cover with water, and bring to a boil. Boil for 10 minutes to soften the rind and mellow the bitterness.
⏱️ 10 min - 2
Carefully remove the boiled lemon from the water. Cut it into quarters, removing any large seeds. Add the entire boiled lemon (including rind and pulp), 200 grams of granulated sugar, and 85 grams of olive oil to a blender or food processor. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min - 3
Transfer the blended lemon mixture to a large mixing bowl. Add 280 grams of all-purpose flour and 1 teaspoon of baking powder. Mix with a spoon or your hands until a cohesive dough forms. If the dough is too crumbly, use slightly wet hands to help bring it together.
⏱️ 5 min - 4
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 180 - 5
Roll the dough into small, bite-sized balls, about 1 inch in diameter.
⏱️ 5 min - 6
Place a generous amount of icing sugar in a shallow bowl. Roll each dough ball thoroughly in the icing sugar until it is completely coated.
⏱️ 3 min - 7
Arrange the coated dough balls on the prepared baking sheet, leaving a little space between each. Bake for 18-20 minutes, or until the shortbread cookies are lightly golden brown around the edges.
⏱️ 20 min•🌡️ 180 - 8
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 5 min