Yan Tsou - Zingy Lemon Shortbread

Great British Bakeoff Star & Quality Control Scientist at the Francis Crick Institute Yan Tsou shares with the IBMS one of her new recipes.


250g unsalted butter cold

125g caster sugar, plus extra for sprinkling

325g plain flour

50g cornflour

1 tsp Lemon Extract

½ tsp Citric Acid (also know as lemon salt and can be found in herbs and spice section of most supermarkets, at a push you can use 1 teaspoon of sherbert from a dip-dab or sherbet fountain)

Zest of 1 large lemon


1. Put the everything into a food processor with the blade mixer and blitz everything until you get fine breadcrumbs.

2. Pulse blitz until the clumps come together to form a loose dough

3. Pour the dough on to a sheet of baking paper about the size of your baking tray.

4. Work all the ingredients together with your hands until you form the dough into a log shape about 6cm in diameter and wrap in the paper.

5. Chill for at least 30 minutes or until firm.

6. Preheat the oven to 170°C/325°F/gas 3.

7. Unwrap the log and slice across into 1 cm thick discs

8. You can make them neater and more uniform by cutting the discs with a 6cm (2½ inch) round cutter

9. Arrange slightly apart on the prepared baking sheets (bake in batches if necessary).

10. Bake for about 20 minutes or until firm but not coloured. If they’re a little soft, bake for a further 5 minutes

11. Remove from the oven and sprinkle with caster sugar, then leave on the baking sheets to cool and firm up for a couple of minutes.

12. Transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within a week.