On Saturday afternoon I finally had the chance to use my new squirrel biscuit cutter, and decided to make some squirrel shaped shortbread (love a bit of alliteration!). They’re super easy to make and have a nice lemon twist too.
Preparation 15 mins + 30 mins chill time
Cooking time 20-30 mins
225g unsalted butter
75g caster sugar
275g plain flour
Pinch of salt
75g fine semolina
Finely grated zest of 1 lemon
Caster sugar for dusting
Preheat oven to 160/gas 4/140 fan. Beat together the butter and sugar. Add the flour, salt, semolina and lemon zest. Mix together and use your hands to gather into a soft dough.
Wrap in clingfilm and chill in fridge for 30 minutes.
Dust worktop with flour and roll dough out to just under 1cm thick. Cut out your squirrels and place on a baking tray.
Bake for around 20-30 minutes or until they turn lightly golden. As soon as they come out of the oven sprinkle with some caster sugar.
They're almost to cute too eat... almost.