- Preheat the oven to 170°C or Gas Mark 4. Beat the butter and sugar together until pale and creamy. Add the sieved flour, salt, meringues, and the lemon zest before gently mixing into a paste.
- Divide the dough into approx. 24 even balls then press out with a fork onto a lined baking tray to roughly 1cm thick.
- Bake for 15 minutes, or until lightly golden. Dust with icing sugar immediately and allow to cool for a few minutes to become firm.
300g Mortons Plain Flour
Generous pinch of salt
4 meringue nests (roughly broken)
Zest of 1 lemon