Faithlegg House Hotel's Lemon Shortbread Biscuits


Prep Time: 


Cook Time: 



  • 6 - 8 People


 250g Odlums Cream Flour

Pinch of Salt

200g Kerrygold Butter

170g Icing Sugar

2 large free range egg yolks

1 Lemon juice and rind       


Our Head Chef Jenny Flynn always uses this recipe for all biscuits made in house and add's different flavours as desired. These shortbread cookies are served with all tea's and coffee's in the hotel and are a nice treat when staying with us.        

Sift the flour onto a worktop and make a well in the centre. Dice the butter, place it into the well and work with your fingertips until very soft. Sift the icing sugar onto the butter, add salt and work into the butter & icing sugar mix.
Add egg yolks into the mixture with rind and lemon juice and mix well. Gradually draw in the flour and mix until a soft dough is formed.
Wrap the dough in greaseproof paper or cling film and allow it to rest in the fridge.
Remove from fridge, roll out anf cut as required.
Bake in a pre-heated oven at 180 degrees celcius for 8-10 minutes.
Sprinkle with castor sugar and serve 

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