Lemon shortbread cookies with poppy seeds
Lemon shortbread cookies are a variation on a traditional shortbread recipe with the addition of lemon zest and 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
Note
The baking time above is based on baking in a single batch.
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.
- 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.
Nutrition
Calories: 107kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 52mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 199IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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