Ingredients
Scale
- For the shortbread:
- Click the link above for the recipe.
For the lemon icing:
- 1 cup icing sugar (confectioner’s sugar)
- 2–3 teaspoons lemon juice
Instructions
For the shortbread:
- Click the link above for the recipe.
For the lemon icing:
- Add the icing sugar to a small bowl and add the lemon juice in small amounts until the mixture is combined and thick (you don’t want it to be too runny). Add teaspoon-ful lots of the icing on top of each biscuit (if it’s the right consistency, it should gently level out, or you can tilt each biscuit to encourage the icing to spread).
- Decorate by sprinkling a little lavender over top of the icing before it sets. Refrigerate to set the icing. The biscuits can be stored in a container in a cool area or, if it’s very warm, in the refrigerator.
- Category: Baking