How to make lemon shortbread: Gordon Ramsay’s recipe is just 5 ingredients

There is nothing better than dunking a biscuit in a cup of tea, and it is quick and easy to make shortbread yourself in less than an hour.

Gordon Ramsay’s shortbread takes less than 10 minutes to prepare before you leave it to chill in the fridge for 20 minutes and then bake in the oven for around 15 minutes.

This tasty shortbread only needs five ingredients to make but this recipe is incredibly versatile and you can add additional ingredients if you wish to flavour you want.

In his ‘Ultimate Cookery Course’ cookbook, Gordon said: “You can add all sorts of flavourings to shortbread, from vanilla and cocoa powder to hazelnuts and almonds.

“Herbs are good too: rosemary and lavender both work well, as does lemon thyme, which gives the biscuit a lovely delicate perfume.”

It is the perfect treat to bake on a rainy day when you want a treat or is perfect to make for picnics, afternoon tea or any other summer party.

How to make Gordon Ramsay’s shortbread. 

Ingredients

• 340g of plain flour
• 225g of unsalted butter
• 140g of caster sugar
• A quarter teaspoon of sea salt
• Two tablespoons of chopped lemon thyme (optional)

Kitchen equipment needed:

• Handheld electric mixer
• Flat baking tray or Swiss roll tin

Method

Sift the flour into a bowl along with the salt and then set it aside.

In a separate bigger bowl, add the butter and sugar, then beat with an electric mixer until you have a smooth and creamy texture.

Turn the mixer to the lowest setting and then add the lemon thyme (or any other ingredient for flavour) to the bowl with the sugar-butter mixture.

Carefully add a little flour to the sugar-butter mixture at a time while continuing to mix it, but stop mixing once the dough comes together.

Dust a clean kitchen surface with flour and shape the dough into a flattened ball, then wrap it in clingfilm and place it in the fridge to chill for at least 20 minutes.

Once you are ready to bake, preheat the oven to 180C (or Gas Mark 4).

Grease a baking tray (or Swiss roll tin) with butter and then gently pack the dough onto the tray. Score the surface of the dough with a knife to cut into fingers and then prick all over with a fork.

Bake the shortbread in the oven for 15 to 20 minutes until the biscuits are a pale golden colour. Make sure to check on the shortbread regularly as it can easily burn.

Once ready, take out the oven and leave to cool slightly in the tray, then transfer to a wire rack to cool completely.

Sprinkle the shortbread with caster sugar and store it in an airtight container, then your tasty shortbread is ready to eat.