I adore this white chocolate lemon shortbread! It is a traditional Scottish shortbread recipe adapted with fresh lemon juice and zest, and once baked, dipped into white chocolate and decorated with lemon zest. Lemon shortbread cookies are one thing but having these iconic flavours together in shortbread takes this to the next level. Lemon shortbread dipped in chocolate is going to be your favourite recipe!
Line an 8-inch square cake tin with greaseproof/parchment paper.
Add the butter and sugar to a mixing bowl. Cream together using an electric mixer, or by hand with a wooden spoon.
Sift the flour into the bowl and gently mix it until it is mixed in.
Add 2 tablespoons of freshly squeezed lemon juice and the finely grated zest of half a lemon.
Using your hands, mix together until a soft dough has formed. Don't overwork the shortbread dough. Once it's come together it's done.
Press the dough into the baking tin, making sure it is as even as possible.
Using a knife, gently score the shortbread into biscuit size pieces. Using a fork poke holes in the shortbread.
Bake in preheated oven for around 15-20 minutes, don’t let the biscuits brown.
Take the shortbread biscuits out of the oven and cut them again where you marked out.
Leave the biscuits to cool before removing them from the tin.
In 20 second bursts in the microwave, melt the 100g white chocolate. When melted add in the optional 1 tablespoon of vegetable oil. This will help loosen the chocolate and make dipping easier.
Carefully use a knife and cut thin pieces of the lemon zest for decoration.
Dip the shortbread pieces into the chocolate or smear it on with a spoon. Add the lemon zest pieces on top. Allow the chocolate to set and serve.