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By Nigella Lawson

Published 1998

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You do need biscuits with the lemon cream: make these. There is no one way of going about shortbread: ask any Scot; this version is buttery and short, but with a certain gritty density. I find the way of shaping then baking the biscuits as specified below the easiest way to go about it, but you can press into a traditional mould, or push into a swiss-roll tin and segment when fresh out of the oven if you prefer a more orthodox approach. Obviously, too, you can make these by hand if you don’