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  • Sarah L Samuels

Pink Grapefruit & Poppyseed Shortbread Biscuits

Updated: May 9

I was given a couple of pink grapefruit and after making a Bundt cake I decided to make some shortbread too!


I love making and eating shortbread and I thought I would combine the grapefruit with poppyseeds in this version.


It worked really well and I was really happy with the flavour combination.


This is my tried and tested shortbread recipe and it always gives great results! Buttery and melt in your mouth.



It is a really tasty, buttery, melt in your mouth and have a lovely citrus flavour. Grapefruit is quite a sharp fruit but it goes really well with the sweetness of the shortbread.




To start with make sure you have a good quality butter as it really does make a difference to the taste!

Line two baking trays with baking parchment.


In a stand mixer cream the butter and sugar until light and fluffy.



Add the flour and cornflour gradually to the butter mixture until it comes together as a soft dough.



Add the grapefruit zest and mix again.



Add the poppyseeds and again until they are fully incorporated.



On a floured surface roll the dough out to 1/2 cm thickness and cut out in 5cm squares (approx 20 biscuits).



Place on the prepared trays and chill in the fridge for at least 30 minutes or overnight.


When ready to bake Preheat oven to 180 degrees centigrade (160 fan) or Gas Mark 4.



Bake for 20-25 minutes.



Remove from oven and sprinkle with some white caster sugar.



Leave to cool slightly on the trays then transfer to a baking tray.




Grapefruit & Poppyseed Shortbread Biscuits


Sarah's servings: 22

Sarah's skill: Easy

Baking time: 20-25 minutes

Ingredients:


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Zest of 1 Grapefruit

3 Tbsp Poppyseeds

White caster sugar for decoration.


Method:

  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour and cornflour gradually to the butter mixture until it comes together as a soft dough.

  4. Add the grapfruit zest and poppyseeds and mix again until they are fully incorporated.

  5. On a floured surface roll the dough out to 1/2 cm thickness and cut out in 5cm squares or any shape you want (approx 22 biscuits).

  6. Place on the prepared trays and chill in the fridge for at least 30 minutes or overnight.

  7. When ready to bake Preheat oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

  8. Bake for 20-25 minutes.

  9. Remove from oven and sprinkle with some white caster sugar. Leave to cool slightly on the trays then transfer to a baking tray.


Equipment Used






Sarah's Extra slice.......


Any cutter will work but I used a 5cm square one which worked really well.


I use masterclass baking trays for all my cookies and biscuits.


Any citrus fruit can be used in this recipe.


I suggest using a good quality zester / grater like a Microplane available on Amazon


Always use a good quality butter it will taste so much better.

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2 Comments


chriskh63
Jul 03, 2023

Just made these (the hearts) and the lime and ginger version (flowers) turned out lovely. Nice subtle flavours and I baked them 25minutes on 160 in a fan oven and they had just a nice slight crunch to the outsides. Can’t wait to try some of your other recipes


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Sarah L Samuels
Jul 03, 2023
Replying to

They look great and I am so pleased you enjoyed them. Thanks for letting me know and I look forward to hearing what you make next. Sarah

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