Lemon and poppy seed biscuits (lemon shortbread)

Lemon and poppy seed biscuits are simply delicious! They melt in your mouth and at the same time have a delightful crunch. As with many biscuits, they are easy to make and it is well worth taking the small amount of time to prepare. Why not make an extra batch to give to friends or family? They are bound to be a hit.

Ingredients

• 175g butter (or plant based margarine for a vegan version)
• 90g caster sugar
• 150g plain flour
• 50g cornflour
• Grated zest of 1 lemon
• 1 dessertspoon poppy seeds

Equipment needed to make lemon and poppy seed biscuits (lemon shortbread bread)

• Large bowl
• Wooden spoon to cream the butter and sugar
• Sieve
• Kitchen scales
• Dessertspoon (10ml)
• Knife
• Grater or lemon zester
• Pastry board or other suitable work surface to roll out the biscuit dough
• Biscuit cutter
• Non stick baking parchment
• Metal baking tray

How to make lemon and poppy seed biscuits (lemon shortbread)

Remove the butter from the fridge and allow to soften.

Cream the butter and sugar together in a bowl. Add the flour, cornflour, lemon zest and poppy seeds and mix until thoroughly combined.

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Work the dough with your hands to form a single mass.

Lightly flour a pastry board and press the dough onto the board using your hands to a thickness of about half a centimetre.

Form biscuit shapes with a cutter (or by hand) and place on non-stick baking parchment on a baking tray. Place in the fridge to chill for around 30 minutes before baking.

Bake in batches at gas mark 2, 150^oC, 300^oF until cooked. This may take around 20 minutes or so but check regularly to avoid overcooking. For an Aga, cook the tray of biscuits on the grid shelf of the floor of the roasting oven with the cold plain shelf on the second set of runners. Leave the cooked biscuits to cool on a wire rack.

Tips

1. Remove the butter from the fridge ahead of starting to bake so that it reaches room temperature. Alternatively, soften (but do not melt) the butter using the appropriate setting in a microwave.
2. Chill the biscuits before baking to avoid spreading too much whilst in the oven.
3. Check regularly during the cooking time to avoid overcooking.
4. Store the biscuits in an airtight container. They will keep for a couple of days (unless eaten first!). If you plan to keep them any longer it is better to freeze them and defrost when needed.