Lemon Shortbread


  • 150g unsalted butter, softened to room temperature
  • 1 Tablespoon Natvia
  • 2 tsp vanilla bean paste or good quality vanilla extract
  • 1 1/4 cups (195g) plain flour
  • 1 teaspoon finely grated lemon rind (optional variation for Natvia Lemon Shortbread)
  • 2-3 tsp lemon juice

Note: For the best results, use the very best organic butter and the freshest vanilla pod you can find to make this melt in the mouth, delicious shortbread.


  • Preheat the oven to a slow 150oC (130oCfan forced) and line a largetray with baking paper.
  • Extract the vanilla bean paste by slicing the vanilla bean lengthways. Gently scrape your knife along the inside of the bean.
  • Using an electric mixer, cream the softened butter with the Natvia and vanilla paste for 8 minutes on high speed or until very pale and fluffy, scraping down the sides of the bowl regularly.
  • Reduce to speed to low and add the lemon rind, flour and enough lemon juice to form a soft dough, mixing very lightly. Knead lightly with your hands until soft & pliable. Do not over work.
  • Press into a ball and wrap in plastic wrap. Refrigerate 15 minutes.
  • Roll out the cooled mix between sheets of baking paper to a large square. Refrigerate for a further 10 minutes if dough is not firm
  • Cut into small squares or desired shape with a floured cutter and gently transfer to your prepared baking trays.
  • Bake for 15- 20 minutes or until firm. Allow to trays and shortbread to cool completely before moving as shortbread is naturally very delicate.

Makes about 20 biscuits


Do not over mix or over work the dough or it will toughen quickly.

It’s a good idea to keep your hands cool when kneading. Before you start, run your wrists under cold water.

Resting the dough before rolling is essential to help stop it toughening up and shrinking