About this recipe: Regular shortbread is lovely, but I think this lemony shortbread is absolutely divine!
The tang of the lemon with the shortbread is divine! - 29 Mar 2011
I looked at this recipe a few times but never got around to trying it. I have always baked just the traditional shortbread which I love, so I was not sure what I would think of the lemon and poppy seeds. I finally decided to give it a try and I am so pleased that I did. I made a couple of changes, I halved the quantity of poppy seeds and added 1 tablespoon of lemon juice and a further 1 tablespoon of Limoncello (Italian lemon liqueur). As I cut small individual biscuits I only had to allow a baking time of 15 minutes. Like with all the shortbread I bake, I do not sprinkle the sugar on the top until they have come out of the oven and about to cool. Pleased with the changes I had made, the end result was light and fresh. Perfect to serve with coffee to finish off my Italian dinner this evening. - 21 Feb 2010
Mine came out a bit floury- not sure what to do other than using less flour? Didn't make very much, BUT.... they did taste amazing!!! thank you! - 16 Aug 2012