Lemon Sherbet Shortbread

Need some extra colour and zing in your life? We could all use a little more colour and zing, yes?

Lemon Sherbet Shortbread
slightly adapted from BBC Food
Makes 12 slices

For the Shortbread:
130g unsalted butter, softened
60g caster sugar, plus extra for sprinkling
130g plain flour
60g rice flour
Pinch fine salt

For the Sherbet:

2 tablespoons white sugar

finely grated zest of one lemon

Make the Shortbread:
Put the butter and sugar into a food processor and process until pale and fluffy. Add the plain flour, rice flour and salt, and process again until the mixture starts to come together.

Turn the mixture out onto a work surface and bring it together with your hands. Press into a 20cm loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into twelve pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up.

Preheat the oven to 170 degrees C.

Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown.

Remove the shortbread from the oven and sprinkle over the lemon sherbet. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack.

Make the Sherbet:

Put the white sugar and lemon zest into a mortar and pestle and grind until you have a fine, pale yellow, slightly damp mixture. It well smell divine.