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Lemon & Poppyseed Shortbread Biscuits

I love making and eating shortbread and I thought I would combine lemon with poppyseeds in this version as they go so well together.


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. Lemon is quite a sharp fruit but it goes really well with the sweetness of the shortbread.




Line two baking trays with baking parchment.


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



Add the flour, cornflour & lemon zest gradually to the butter mixture until it comes together as a soft dough.



Add the poppyseeds and mix 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.





Lemon & Poppyseed Shortbread Biscuits


Sarah's servings: 20

Sarah's skill: Easy

Baking time: 20-25 minutes

INGREDIENTS

200g unsalted butter, softened

100g caster sugar

200g plain flour

85g cornflour

1 lemon, zested

3 tbsp Poppyseeds

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, cornflour and lemon zest gradually to the butter mixture until it comes together as a soft dough.

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

  5. On a floured surface roll the dough out to ½ cm thickness and cut out in 5cm squares or any shape you want (approx 20 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 the oven to 180°C (160°C fan).

  8. Bake for 20-25 minutes.

  9. Remove from oven and sprinkle with some extra caster sugar.

  10. Leave to cool for 10 minutes on the trays then transfer to a wire cooling rack.



EQUIPMENT USED






SARAH'S EXTRA SLICE


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


Any citrus fruit can be used in this recipe.


Can be frozen for up to 3 months.



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