4oz softened butter/stork

Zest of one lemon

2oz caster sugar

6oz plain flour (gluten-free is the best for a shorter texture)

A selection of Easter cookie cutters (we use this Miffy cutter and this

 goose cutter and this flower cutter)

Method:

Heat oven to 140-degree C.

In a large bowl, cream the butter and add the lemon zest. 

Mix the caster sugar and flour into the butter mixture using a spatula. Combine well until you have a smooth consistency.

Gently press your dough onto a well-floured surface. Don’t use too much pressure here with the rolling pin as your shortbread will lose its shortness. Press out the Easter shapes onto a baking tray with greaseproof paper.

Bake for 40 minutes until the dough is dry and is beginning to slightly change colour. Remove from the oven and immediately sprinkle with caster sugar. It is important to do this when the shortbread is warm as the warmth of the shortbread allows the sugar to stick. 

Allow to cool on a baking rack and serve with a delicious cup of tea.