Melt-in-Your-Mouth Lemon Shortbread Cookies Dipped in White Chocolate, buttery, soft, and so easy to make. These shortbreads have a delicate zesty touch, and the white chocolate adds richness and sweetness. Serve them with your favourite hot drink, these are the best cookies no matter the season. Popular at Christmas but also Easter for their lemon kick, these lemon shortbread biscuits are my absolute favourite
In a bowl, add the butter and sugar, and mix well with a hand mixer until you get a smooth paste.
Add the lemon extract, lemon zest and lemon juice, then the flour, and use your hands now to bring the ingredients together into a dough.
Cover the bowl with clingfilm, and refrigerate for 30 minutes.
Transfer the dough to the work surface, and use a rolling pin to roll it to about half a cm or 1/4 inch thickness.
Use a round cookie cutter or a glass to cut out rounds, depending on the size of your cutter you should get about 10-15 cookies.
Transfer the cookies to a large baking tray lined with non-stick paper, and bake in the preheated oven at 170 degrees Celsius (350 Fahrenheit) for about 12-15 minutes, making sure the tray goes onto the middle rack of the oven.
The cookies are ready when they are firm to touch, but still a pale yellow , do not let them brown ( a little tinge on the edges is fine).
Remove from the oven and leave them to cool down completely.
To melt the chocolate, cut it into small pieces, and add to a bowl set over a pot of simmering water.
When the cookies have cooled down, dip them into the melted chocolate - either all the way through or just half like I did, and leave to cool until the chocolate is set.