Lemon Poppy Seed Shortbread

    40 min

    Regular shortbread is lovely, but I think this lemony shortbread is absolutely divine!

    London, England, UK
    22 people made this

    Serves: 12 

    • 170g butter, room temperature
    • 60g icing sugar
    • 1 tablespoon poppy seeds
    • 1 tablespoon lemon juice
    • 200g plain flour
    • 1/2 tablespoon lemon zest
    • 1 dessertspoon demerara sugar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. 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.
    2. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    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