Simple Christmas lemon shortbread biscuits with lemon icing. The lemon biscuits are very quick to make and taste fruity, fresh lemon. The shortbread is baked with olive oil instead of butter, which makes the dough wonderfully light and airy.
The quantity is enough for 60 pieces.
- 100 g icing sugar
- Approx. 2 tbsp. lemon juice
Knead all the ingredients into a smooth dough and leave to rest in the fridge for 30 minutes, wrapped in cling film.
Then roll out thinly and cut out stars. Place on a baking tray lined with baking paper and bake at 175°C top/bottom heat in the preheated oven for 15-20 minutes until golden brown.
Mix the ingredients for the glaze until smooth. It should be viscous. Coat the cooled stars with the glaze.