Baking
Lemon Poppy Seed Shortbread
Lemon Poppy Seed Shortbread with plain flour, soft butter, icing sugar.
Make this recipe
Lemon Poppy Seed Shortbread
- Servings
- 16
- Prep
- ~20 min
- Cook
- ~20 min
- Rest / chill
- ~30 min
- Total
- ~70 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Beat butter and icing sugar until smooth. Mix in lemon zest, poppy seeds, salt and flour just until a dough forms.
- Press into a lined 18 cm square tin, prick lightly with a fork and chill for 30 minutes. Heat oven to 170°C/340°F.
- Bake for 18–22 minutes until pale golden at the edges. Score into fingers while warm and cool completely before separating.
A little note
Keep the dough cool; if it becomes sticky during handling, chill it again.
Cooking tips
- Mix only until the shortbread dough comes together to keep it tender.
- Score while warm but separate only after cooling, when the fingers are less likely to crumble.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.