This zesty shortbread from BBC Good Meals reader Jo Foster has a good looking crumbly texture and zingy lemon flavour. Add ginger for an additional kick should you like

• Preparation and cooking time
  • Prep:10 minutes
  • Cook dinner:40 minutes
• Straightforward
• Serves 12

• Freezable

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Substances

• 100g salted butter, softened, plus a little bit further for greasing
• 50g golden caster sugar, plus further for dusting
• zest 1 massive lemon
• 8 items of crystallised ginger, finely chopped (optionally available)
• 175g plain flour

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Technique

• STEP 1

  Warmth oven to 150C/130C fan/fuel 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wood spoon till smooth. Beat within the sugar, then stir within the lemon zest and ginger.

• STEP 2

  Stir within the flour and work together with your fingers to type a smooth dough. Tip into the tin and press into an excellent, flat layer together with your fingers. Prick throughout with a fork and bake within the oven for 40 minutes till pale gold. Reduce into wedges then go away to chill fully within the tin. Take away from the tin and dirt with caster sugar to serve.