Ingredients:
250 grams of wheat flour
250 grams of sugar
250 grams of butter at room temperature
4 eggs
1 teaspoon of baking powder
1 teaspoon of vanilla essence
Zest of 1 lemon (optional)
Preparation:
Preheat your oven to 180°C (350°F).
Use paper liners or a little bit of oil to prepare the shortbread molds (which can be muffin or cupcake forms).
Sift the flour and baking powder in a bowl together.. Set aside.
In another large bowl, beat the butter with the sugar until you obtain a creamy, light-colored mixture.
Add the eggs one by one to the butter and sugar mixture, beating well after each addition.
Add the vanilla essence and lemon zest (if using) and mix well.
Gradually add the flour and baking powder mixture to the previous mixture, beating on low speed or mixing with a spatula until everything is well combined.
Fill the molds with the batter, leaving a little space at the top so that the shortbread can rise without overflowing.
Bake for about 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven.
Let the shortbread cool in the molds for a few minutes, then transfer them to a rack to cool completely.