Buttery Lemon Glaze (Print Version)

# Ingredients:

01 - Finely grate the zest from 3 lemons

02 - 1/2 cup (100g) granulated sugar

03 - 3 cups (360g) plain flour

04 - 1 tablespoon of baking powder

05 - 1/2 teaspoon of coarse salt

06 - 1/4 teaspoon of baking soda

07 - 1 cup (227g) chilled unsalted butter, cut into cubes

08 - 1 large cold egg

09 - 2/3 cup (120ml) buttermilk, with a little extra for brushing on top

10 - 1/2 cup (57g) icing sugar

11 - 2 tablespoons of freshly squeezed lemon juice

01 - Turn the oven to 425°F and get a baking sheet ready with parchment paper.

02 - Combine lemon zest with sugar by rubbing together. Add flour, salt, baking soda, and powder. Give it a whisk.

03 - Blend cold butter into dry mix with your hands or a pastry cutter until it looks chunky, with pea-sized bits.

04 - Stir egg into buttermilk, then gently fold it into the dry mix until it starts to come together.

05 - Shape dough into an 8-inch circle, slice into 8 pieces, brush with buttermilk, and pop in the freezer for 15 minutes.

06 - Bake for about 20 minutes until golden brown. Cool fully before drizzling with the lemon glaze.

01 - Stays fresh for 2 days at room temperature

02 - Can freeze for up to 2 months

03 - For a great texture, always use cold ingredients