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Lemon almond shortbread snowflakes

Prep Time2 hrs 30 mins
Cook Time15 mins
Total Time2 hrs 45 mins
Course: Dessert
Servings: 30
Author: Becca Heyes


  • 200 g plain flour plus more for dusting
  • 90 g caster sugar
  • 60 g ground almonds
  • 200 g butter diced
  • 1 vanilla pod
  • 1 egg
  • 1/2 lemon zest only
  • White icing pen for decorating


  • Mix the plain flour, caster sugar and ground almonds in a large bowl. Add the butter, and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
  • Halve the vanilla pod lengthwise, and use the tip of a sharp knife to scrape the seeds out of one half. Add the seeds to the flour mixture, along with the egg and lemon zest. Mix well, and form the dough into a rough ball. Wrap the ball in cling film, and chill in the fridge for a couple of hours.
  • When the dough has chilled, heat the oven to 190°C (Gas Mark 5 / 375°F).
  • On a thoroughly floured surface, roll the dough out to about 1/2 cm thick, and cut into star shapes. Place the stars on a lined baking sheet. The biscuits shouldn't expand too much when cooking, so you don't need to leave much space in between them.
  • Bake the biscuits for around 15 minutes, or until the points of the stars are just beginning to turn golden brown (keep an eye on them because they'll cook quite quickly).
  • When the shortbread has cooled, use an icing pen to carefully pipe on the snowflake decoration.