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Lemon Shortbread Buttons

Make these zesty delicate treats to share with your friends for a perfect blissful afternoon tea.


  • 250g butter, softened

  • ½ cup caster sugar

  • 1 tablespoon finely grated lemon rind

  • 2 ¼ cups plain flour

  • Icing

  • 1 cup icing sugar, sifted

  • 1 tablespoon lemon juice

  • 1 teaspoon milk or water


  • 1.

    Preheat oven to 150°C. Line two baking trays with baking paper.

  • 2.

    Assemble mixer with the scraper paddle. Roughly chop butter and place into the bowl with the caster sugar and lemon rind.

  • 3.

    Starting on low speed beat until butter, sugar and rind start to combine. Gradually increase to the creaming settings (medium-high). Beat mixture for about 5 minutes or until butter is very pale in colour.

  • 4.

    Reduce speed to low and gradually add flour. Once all flour is added increase speed slightly to mix thoroughly for 30 seconds.

  • 5.

    Lightly knead dough on a flat surface.

  • 6.

    TIP: The buttery texture of the mixture should not need a floured surface but if very sticky on your work surface then lightly flour the surface.

  • 7.

    Using a lightly floured rolling pin roll the mixture out to a 1cm thickness. Using a 5cm round pastry cutter cut rounds of shortbread and place onto baking trays. Reshape shortbread mixture to get as many rounds as possible. Refrigerate shortbread rounds for 15 minutes.

  • 8.

    Bake rounds in preheated oven for about 25-30 minutes or until firm. Allow to cool on trays for 5 minutes before transferring to a wire rack. Once cool drizzle with icing.

  • 9.

    To make icing, combine icing sugar, lemon juice and water in a small bowl. If mixture is still thick add another ¼ - ½ teaspoon water. Mix well to combine. Spoon mixture into a zip lock bag. To drizzle over shortbread cut the edge of one corner of the bag to make a small opening and gently squeeze icing.


Serves: approx. 22
Time: 1 hour

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