The Great Australian Bake Off

With lemon butter and royal icing, this delicious recipe is a must bake. 


  • Lemon Shortbread

  • 125g reduced salt butter

  • ½ lemon, finely grated

  • ½ cup soft icing sugar mixture, sifted

  • 1 cup plain flour, sifted

  • Lemon Butter Icing

  • 2 egg yolks

  • 50gm caster sugar

  • 60mls (1-2) freshly squeezed lemon juice

  • 75g unsalted butter

  • 1 cup pure icing sugar

  • Royal Icing

  • 240g pure icing sugar

  • 1 egg white

  • 1/2 tsp lemon juice, plus extra if needed


  • 1.

    Using electric beaters, whisk the butter and the lemon rind till creamy.  Add icing sugar; beat well. Stir in sifted flour.   Shape lightly into a disc. Put in between two sheets of baking paper.  Roll out till shortbread is fairly thin, but not too thin.

  • 2.

    Place onto baking tray. Remove top sheet of baking paper. Take a 4 ½ cm daisy cutter and cut shapes into the shortbread.  Do not lift off biscuits at this stage.  Place the tray in fridge 15mins to firm up.

  • 3.

    Grease and line large baking tray. Take shortbread from fridge; using a flat knife or palette knife lift off daisies; put onto baking tray.  Bake for approx. 12mins at 145 degree Celcius fan forced oven.  It’s important to not let the biscuits become too dark around the edges.  When baked, leave on tray for 5mins before lifting onto wire rack to cool.

  • 4.

    Sift 1 cup pure icing sugar into a small bowl.  Add 2tbsp lemon butter – mix till nice, smooth, piping consistency. 

  • 5.

    Add a little more icing sugar if necessary to help firm.

  • 6.

    Using small round nozzle, pipe onto centre of shortbread biscuit; not too much or it will ooze from the sides once pressed.  Sandwich with another round and press lightly to complete the biscuit. 

  • 7.

    Decorate with piped royal icing.

  • Lemon Butter :

  • 1.

    In a small heatproof bowl, whisk egg yolks and sugar till pale and creamy.  Add freshly squeezed lemon juice; whisk immediately till well blended.  Place over small saucepan of simmering water.  Whisk gently for approx. 10mins or till mixture begins to thicken.  Remove from heat; add chopped up butter, piece by piece whisking after each addition.  Put lemon butter into a small bowl and sit over ice water to help cool and thicken.

  • 2.

    Mix some Royal Icing with a little water to bring to a stiff paste.  Pipe neat white dots onto the biscuit.  Allow to set.

  • Royal Icing:

  • 1.

    Using whisk, beat egg white till just frothy; add lemon juice; whisk. 

  • 2.

    Sift icing sugar; put 1/3 icing sugar into egg and whisk till nice, smooth and runny; add another 1/3; whisk till fully incorporated; mixture will begin to stiffen. Change from using whisk to wooden spoon; add remaining 1/3 icing sugar and mix thoroughly. Add a touch more lemon juice if mixture seems too thick. 

  • 3.

    Cover immediately with cling film; ensure cling film is touching surface of icing; assists in not drying out.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 290kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 1g
  • Carbohydrate 45g
  • Sugar 37g
  • Sodium 6mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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