Lemon Poppyseed Shortbread

These are best enjoyed with a cup of tea. They are so addictive that you won’t be able to stop at just one. They just melt in your mouth and the combination of lemon and poppyseed will be become your new go-to.

• Dough Prep: 15min
• Dough chilling time: 1 Hour
• Baking Time: 15min
• Makes 20 Cookies

Ingredients

• 250g Butter at room temperature
• 70g Icing sugar
• 1/2 teaspoon Vanilla extract
• 70g Cornflour
• 260g Cake Flour
• 1tsp Lemon zest
• 2 Tablespoons poppy seeds

Method

1. Using an electric mixer, beat the butter until it’s light and fluffy.
2. Sift in the icing sugar, add the vanilla extract and lemon zest and continue to beat until well incorporated with the butter.
3. Add the plain flour and flour and mix on low until incorporated.
4. Tip the dough out on to cling wrap, wrap it up and chill it in the fridge for at least one hour.
5. Once the dough has chilled, lay out two pieces of baking paper about the same size as your baking tray. Roll out the dough in between the two pieces of baking paper until it’s about 0.5cm thick. Peel off the top piece of baking paper and lay this on the baking tray.
6. Put the rolled out dough back in the fridge to chill again for 15-20min. Heat the oven to 150 degrees Celsius while the dough is chilling.
7. Once the dough is nice and firm, cut the dough into your desired shapes using a cookie cutter.
8. Place the cut out dough on the prepared baking tray, leaving a gap of about 2cm between each.
9. Bake the cookies for approximately 14 minutes. Remove from the oven and allow them to cool on the tray.