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Method Prep:20min › Cook:20min › Ready in:40min
In a large bowl, cream butter and icing sugar. Stir in poppy seeds and lemon juice. Gradually add flour; add lemon zest and mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 10cm circle. Transfer to ungreased baking trays. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with demerara sugar.
Bake at 170 C / Gas 3 for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.
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