Caraway and lemon shortbread recipe
 Subtle flavours of caraway and lemon enhance buttery shortbread. Try these with your morning coffee or afternoon tea. 250g/9oz plain flour75g/2¾oz ground rice or fine semolina200g/7oz butter, softened100g/3½oz caster sugar, plus 2 tbsp for sprinkling1½ tsp caraway seeds, lightly crushed1 lemon, grated zest onlysalt 250g/9oz plain flour 75g/2¾oz ground rice or fine semolina 200g/7oz butter, softened 100g/3½oz caster sugar, plus 2 tbsp for sprinkling 1½ tsp caraway seeds, lightly crushed 1 lemon, grated zest only salt Method Line a 20cm/8in square baking tin with baking paper.Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball.Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Line a 20cm/8in square baking tin with baking paper. Line a 20cm/8in square baking tin with baking paper. Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball. Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball. Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack. Recipe tips Instead of using a tin, roll or pat out the dough into a square and cut into fingers. Arrange on a large baking sheet, chill as above and bake for around 20 minutes.