Julia Bradbury’s lemon and hazelnut shortbread

Julia Bradbury’s lemon and hazelnut shortbread


  1. Preheat oven to 150C Fan/170C/325F/GM3.
  2. Cream butter, lemon zest and icing sugar until pale and fluffy.
  3. Gently mix in flour, semolina and finally hazelnuts.
  4. Bring together, form into a flat disc and then roll out between two sheets of baking parchment to around 5mm thick. Place on the baking sheet and put in the fridge to rest for 30 mins or so.
  5. Cut into 5cm squares, reuse trimmings, place squares on the baking sheet 1cm apart and bake for 25 mins until pale gold.
  6. Remove from oven and immediately lightly dust with caster sugar.
  7. Cool on a wire rack.  Best eaten within 2-3 days or can be frozen.

Recipe created to celebrate Macmillan's 25th World’s Biggest Coffee Morning

 There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


The mix of sharp lemon and hazlenut is a perfect combo for shortbread


200g plain flour
100g semolina
200g salted butter at room temperature
100g icing sugar
finely grated zest of one lemon
100g chopped roasted hazelnuts
Caster sugar for dredging


Time: 25 minutes
Serves: 30 pieces
Nutrition: n/a