Welcome to our fluffy shortbread and cream in the air fryer. You know that picture above just doesn’t do it justice, they are even better than they are in the picture!
In a large bowl mix your flour and sugar together.
Dice the butter and add to the bowl. Rub the fat into the flour and sugar mixture.
Add the vanilla essence and knead well until it becomes a smooth dough.
Using a rolling pin roll out and shape your dough into 1.5cm tall biscuit shapes.
Place them into the airfryer on a baking sheet and cook for five minutes at 180c. Reduce the temperature to 160c for a further 12 minutes so that they can cook in the middle.
While the shortbread is cooking make the cream. In a bowl cream the butter until lovely and fluffy. Add the sugar and carry on creaming it until it is very light. Finally add the lemon and mix again. Now put to one side.
When it has beeped remove the shortbread from the airfryer and leave on a cooling rack to cool for five minutes. Once they have cooled (but are not cold) place two shortbread biscuits together with a nice layer of cream filling in the centre.
Serve!
Notes
You can alter the butter cream filling to suit yourself. Change the lemon quantities for orange, almond or chocolate.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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