Lemon Fingers Recipe

50 g/2 oz butter, softened
50 g/2 oz caster (superfine) sugar

1 small egg, beaten
100 g/4 oz/1 cup plain (all-purpose) flour
2.5 ml baking powder
A pinch of salt
Finely grated rind of 1 small lemon

Method:

Beat together the butter and sugar until light and fluffy. Beat in the egg. Sift the flour, baking powder and salt over the surface, sprinkle over the lemon rind and fold in with a metal spoon. Shape the dough into a soft ball, wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Roll out thinly on a lightly floured surface and cut into fingers. Transfer to buttered baking (cookie) sheets and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 15 minutes or until a very pale biscuit color. Do not allow to brown much. Allow to cool slightly, then transfer to a wire rack to cool completely. Store in an airtight tin.