These classic Shortbread Cookies only have three ingredients and make a deliciously crisp buttery cookie that goes great with your afternoon cuppa.
They're so quick and tasty and a simple cookie to make with your tamariki these school holidays.
We've added a zesty and bright lemon icing to create a melt in your mouth dessert, this is completely optional.
1 cup butter room temperature
2 cups icing sugar
Zest and juice of one lemon
MethodHeat your oven up to 180C and line your oven tray with baking paper.
In a large mixing bowl add softened butter and honey and using beaters or a whisk beat the two ingredients until your mixture is pale and fluffy.
Add the flour and use a wooden spoon to bring the mixture together to form a dough, if it's a little dry or crumbly, use your hands to bring it all together.
Dust your bench with a tablespoon of flour and roll your dough out until it's about ¼ inch thick. Or you can roll the dough between two pieces of baking paper so it doesn't stick.
Bake for 12 minutes and then cool on a wire rack.