Make that biscuit that you have with a cup of tea or coffee a little bit more exciting! We love a good old fashioned shortbread biscuit, but we really LOVE a biscuit that has a burst of flavour and texture, and that’s exactly what you get with these buttery, lemony shortbread biscuits. You’ll never buy shop bought again!
Makes 12-15 biscuits
Prep time 30 minutes
Bake time 30 minutes
250g butter room temperature
125g golden caster sugar
375g plain flour
1 egg yolk
2 lemons, zested
25g poppy seeds
In a bowl mix together the butter and sugar until it becomes pale and fluffy.
Add the zest of 2 lemons, poppy seeds, flour and egg to the butter and sugar mixture until you have formed a smooth dough.
Roll the dough into a ball and wrap in clingfilm, put it in the fridge for 20-25 minutes to firm up.
Take the chilled dough out of the fridge.
On a floured surface, roll out your dough to about 5mm thick and use a 8cm round cutter to cut out the biscuits.
You can roll the leftover shortbread back up and make more biscuits- try not to overwork the dough as it will make your biscuits rubbery.
Place your biscuits on a parchment lined baking tray giving space around each biscuit for when they slightly spread.
Preheat your oven to 180 degrees
Chill the biscuits in the fridge for a further 25-30 minutes
Poke a few holes with a cocktail stick or fork into the biscuit before cooking to allow any air out of the biscuit.
Place your biscuits in the oven for around 10-12 minutes or until the edges of your biscuits start to gold slightly golden brown.
Remove them from the oven- you could sprinkle them with sugar whilst still hot or let them cool and decorate with white icing.