Lemon shortbread cookies are a variation on traditional shortbread biscuits with the addition of lemon zest and poppy seeds.
Similar to this recipe for lavender shortbread, raisin and spice shortbread and this wholemeal shortbread with walnuts they are perfect for lunchboxes, picnics or served with a cup of tea or coffee.
They are simple to make and ideal for preparing in bulk and freezing.
This shortbread recipe will make around 22 cookies.
Ingredients
- 175g butter - or you could substitute a plant based margarine if you wish to prepare vegan shortbread.
- 90g caster sugar
- 150g plain flour - aka all purpose flour.
- 50g cornflour - this gives these shortbread biscuits a delicious crunchy texture.
- 1 fresh lemon - use the zest to add a tangy lemon flavour.
- About 1 dessertspoon poppy seeds - to add texture to your shortbread.
How to make prepare
Cream the butter and sugar together in a bowl.
Add the flour, cornflour, lemon zest from one lemon and poppy seeds and mix.
Work the lemon and poppy seed shortbread dough with your hands to form a single mass.
Lightly flour a pastry board and press the dough onto the board either with a rolling pin or using your hands to a thickness of about half a centimetre (roughly a quarter of an inch).
Form biscuit shapes with a cutter (or by hand) and place on non-stick baking parchment on a baking tray.
Place the tray of unbooked shortbread in the fridge to chill for around 30 minutes or so before baking. This will help to reduce the risk of the biscuits spreading.
Bake the shortbread cookies in batches at gas mark 2, 150oC, 300oF 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 on the tray for a few minutes to set before transferring to a wire rack to cool.
To store
- Store the shortbread in an airtight tin for up to a couple of days.
- If you plan to keep them any longer it is better to freeze them and defrost when needed.
Tips
- Remove the butter from the fridge ahead of starting to bake to allow it to soften.
- Chill the lemon and poppy seed shortbread biscuits before baking to avoid spreading too much whilst in the oven.
- Check regularly during the cooking time to avoid overcooking.
Other biscuit and cookie recipes
- Chocolate chip and oat cookies (choc chip cookies)50 Minutes
- Lavender shortbread (lavender cookies)1 Hours 35 Minutes
- Sweet potato cookies (panellets)40 Minutes
- Blueberry and white chocolate cookies50 Minutes
Lemon shortbread cookies with poppy seeds
Ingredients
- 175 g butter at room temperature
- 90 g caster sugar
- 150 g flour plus extra for rolling out
- 50 g cornflour
- 1 dessertspoon poppy seeds
- 1 lemon zest of 1 lemon
Instructions
To prepare
- Cream the butter and sugar together.
- Add the flour, cornflour, lemon zest and poppy seeds and mix well.
- Work the dough with your hands to form a single mass.
- Lightly flour a pastry board and roll out the dough to a thickness of about half a centimetre (roughly quarter of an inch).
- Form biscuit shapes with a cutter or by hand and place on a non stick baking parchment on a baking tray.
- Chill the uncooked shortbread for about 30 minutes.
To bake
- Bake at 150C, 300F, gas mark 2 until just starting to turn golden at the edges. This may take around 20 minutes but check regularly to avoid overcooking.
- Leave on the tray for about 5 minutes then transfer to a wire rack to cool.
Notes
- Store the shortbread in an airtight tin for up to a couple of days.
- If you plan to keep them any longer it is better to freeze them and defrost when needed.
- Remove the butter from the fridge ahead of starting to bake to allow it to soften.
- Chill the lemon and poppy seed shortbread biscuits before baking to avoid spreading too much whilst in the oven.
- Check regularly during the cooking time to avoid overcooking.
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