By Bibby's Kitchen

by Tia

Only once I’d styled the shortbread did I realize they looked exactly like Lion matches, hence the name. However you choose to shape them, they’re crumbly, wonderfully crisp and just what tea needs. Orange zest, instead of lime zest, works well too, especially with dark chocolate.

Makes 32


  • 180g butter, room temperature
  • 90g castor sugar
  • zest of 2 limes
  • 5ml vanilla extract 
  • 250g cake wheat flour
  • 60g cornflour
  • 1.25ml fine salt
  • 120g dark or white chocolate, melted (optional)


  1. Line a 22cm square tin with baking paper. Extend the paper over the rim to create lifting handles.
  2. Cream the butter, castor sugar, lime zest and vanilla together.
  3. Sift in the flour, cornflour and salt. Whisk on a low speed until combined.
  4. Tip the dough into the tin and press down firmly. Smooth over the top.
  5. Chill for 45-60 minutes.
  6. Preheat the oven to 160°C.
  7. Carefully lift the shortbread out of the tin using the paper handles. Using a bench scrape or smooth knife, cut down the centre, dividing the dough into two equal halves.
  8. Cut into matchsticks, about 12mm in width. Arrange on a baking sheet and bake for 30-32 minutes until lightly golden.
  9. Rest on the tray for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dip the tips in melted chocolate.
  11. Once set, store in an airtight container.

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