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Lemon cream shortbread biscuits

(makes 18)

130g very soft butter
1/2 cup sifted icing sugar
1 tsp vanilla essence
1 cup self-raising flour
1/2 cup cornflour
pinch salt
zest of 1 lemon, finely grated
extra icing sugar for dusting

Put butter, icing sugar and vanilla in a bowl. Beat until pale and creamy. Don’t rush this step.
Sift together flour, cornflour and salt.
With beaters running, add the dry ingredients in three lots.
Add the lemon zest and beat until fully combined.Turn mixture out onto a lightly floured board.
Form into a ball and refrigerate for 20 minutes.
Halve the dough and roll out the first portion on a lightly floured surface, or between sheets of baking paper, until about 5mm thick.
Cut with 58mm cookie cutter.
Cut a small circle or shape out of every second biscuit if desired. This will give you a product as pictured.
Place biscuits on baking sheets lined with baking paper.
Bake for 10 to 12 minutes at 180C and cool on a wire rack.
Repeat process with second portion of dough.
Re-roll any scraps and cut again.
Sandwich biscuits together with lemon curd or icing.
Dust with icing sugar.

To make lemon icing: Combine 50g of softened butter with 1 1/2 cups sifted icing sugar and 2 tsp finely grated lemon zest. Beat together with a few drops of boiling water to make a spreading consistency.