Shortbread has to be my all-time favourite biscuit. I always remember getting a pack of biscuits and consuming nearly every last crumb in one sitting. Even the big family packs; I just had to try one of each pattern, maybe twice before I was satisfied. And of course, it wasn’t right unless it was accompanied by a cup of steaming hot, frothy milk with a dollop of brown sugar to sweeten it up.
This was the perfect way to warm me up when I came in from the chill of winter, and always made me feel comfy and cosy. Because I ate so much shortbread, I became quite the expert on what makes the perfect biscuit. So many were too crumbly, or too bland, and honestly just not very nice. It should be light, buttery, and have an extra special crunch.
An Added OOMPH!
But it’s never something that I’ve tried to make. Which is strange when you consider how much I loved it. Maybe I was afraid of messing it up, but as I got older, I really wanted to give it a go.
I love adding a pinch of lemon to my creations. It takes it from plain to a something a little less ordinary. It brings out a zingy, zesty flavour, which complements these buttery biscuits perfectly. And of course, giving that it’s Remembrance Day, poppy seeds are the perfect addition.
This is perfect; light, buttery, and melts in your mouth, the way real shortbread should be. It definitely does this classic recipe justice and is way better than any shortbread cookie that I’ve had in the past. The lemon is the perfect addition and definitely gives this biscuit an added oomph.
So, whip up a batch of fresh shortbread, and make yourself a warm, cosy drink. They taste amazing warm, fresh from the oven, but if you can resist, try to leave a few for the next day, when the flavours really intensify. These were an all-round winner, and went nearly straight away!
Lemon Poppy Seed Shortbread Recipe:
Buttery and crispy, with a little added zest. These are the perfect comfort biscuits!
Makes 8~10 biscuits, depending on size of cutter used
- 85 g Butter, Softened
- 57 g Caster Sugar
- 1/2 Table Spoon Poppy Seeds
- 1/2 Table Spoon Lemon Juice
- 105 g Plain Flour
- 1/2 Table Spoon Lemon Zest
- Sprinkling of Sugar
- Preheat the oven to 160 *c / 140 *c Fan / 325 *f. Line a baking sheet with parchment.
- Using an electric mixer, mix the softened butter and caster sugar together, until creamy.
- Stir in the poppy seeds, lemon juice and lemon zest, until thoroughly combined.
- Gradually add the flour to the mixture and mix until fully incorporated. It should start to form a dough like consistency.
- Turn it out onto a lightly floured surface and very slightly knead it. If it seems too we, add a bit more flour, but do not add too much as this will make the mixture dry. Try it handle it as little as possible.
- Roll the mixture out to desired thickness and cut out your chosen shape using a cookie cutter.
- Once cut out, place them onto your prepared baking sheet, leaving a gap between each biscuit as they do slightly spread.
- Prick each piece lightly with a fork, not going down to the bottom of the biscuit.
- Sprinkle the top with a light dusting of sugar.
- Place in the centre of the oven for 20-25 mins, or until slightly brown.
- Once they’re ready, remove from the oven and leave to cool on a wired cooling rack for roughly 5 minutes.
- Make yourself a warm drink, put your feet up, and enjoy!
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