Lemon poppy seed biscuits

    25 min

    These lemon and poppy seed biscuits are thin and crunchy - wonderful with tea.

    6 people made this

    Serves: 30 

    • 375g plain flour
    • 60g poppy seeds
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 225g butter, softened
    • 125g caster sugar
    • 1 egg, separated
    • 2 tablespoons lemon zest
    • 4 tablespoons lemon juice
    • 3 or 4 tablespoons caster sugar, for decoration

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Line baking trays with parchment paper.
    2. Stir together the flour, poppy seeds, baking powder and salt.
    3. In a medium bowl cream the butter and sugar together until light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix well.
    4. Divide dough in half and roll each half out on a lightly floured surface until 1/2cm thick. Cut out biscuits with a cutter and place on the prepared baking tray. Brush tops of biscuits with beaten egg white and sprinkle with caster sugar.
    5. Bake in preheated oven for 12 to 15 minutes or until golden and the edges are light brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (25)


    The name comes from the German word for POPPY which is MOHN. The thinner you make them, the better. They are very dense - like a shortbread - and not sweet. Great with coffee. The dough is crumbly, so when I get to the end, I form a log (this could be done in plastic) and slice the log. I also use a small cookie cutter as the larger they are, the harder they are to cook through to the middle.  -  05 Feb 2010  (Review from Allrecipes US | Canada)


    I'd never tasted or even heard of these cookies before I saw the recipe here while looking for a lemon and poppy seed muffin recipe. I made these cookies instead. These came out so good. I got about 8 dozen cookies out of the batch (I used a smallish heart-shaped cookie cutter). Not having tasted them before, the taste and texture of the cookie base itself reminded me a little of a shortbread cookie. These cookies go really well with a cup of tea, as noted in another review. The cookies are only mildly sweet. They keep their shape well while baking. They are sturdy and crunchy without being hard. I had a slight problem with the dough sticking as I rolled it out, so I just dusted on some more flour to make it work. I am about to make another batch right now!  -  27 May 2010  (Review from Allrecipes US | Canada)


    Those who've not tried this recipe are really missing out! This is a great cookie to add to a more traditional holiday plate, because it looks so elegant. The taste is subtle with a lovely lemony finish. (I was generous with the lemon zest.) I was initially concerned about straying away from the circle shape, but my stars turned out lovely. I could easily see one adding a nice sugar glaze if they want a more decadent flavor, but I don't think it's necessary.  -  21 Dec 2010  (Review from Allrecipes US | Canada)