It’s a given that lemon and poppyseed is quite a popular flavour, you could probably find any type of baking that comes in this delicious flavour combo. So weather or not the web is already filled with these, here in my recipe for Lemon and Poppyseed Shortbread.
Nothing beats the zing, spice and buttery taste of this shortbread. But what’s better is that these bad boys are also filled with a smooth cream cheese filling. However, if you want to keep it simple, these shortbread are still delicious without the filling and eaten on their own with a hot drink!
LEMON AND POPPYSEED SHORTBREAD
Prep time
Cook time
Total time
Serves: 6-12
Ingredients
- Shortbread
- 140g Flour
- 40g Icing Sugar
- 120g Butter - Room Temp
- ½ Teaspoon Lemon Juice
- Rind from a a Medium Sized Lemon
- 1 Tablespoon Poppyseeds
- Cream Cheese Filling
- 100g Icing Sugar
- 25g Butter - Room Temp
- 40g Cream Cheese
- 1 Tablespoon Lemon Juice
Instructions
- You'll want your oven to be set to 180 degrees bake. But don't worry about flicking this on until your shortbread dough goes in to the fridge to rest. So instead, prepare a baking tray with a sheet of baking paper and set aside.
- To start the dough, beat the butter and icing sugar in a medium sized bowl with an electric hand-held beater.
- Add the lemon juice and rind and continue beating until smooth.
- Sift in flour and add Poppyseeds, fold through the butter mixture with a spatula.
- When the dough starts coming together, drop it out on a floured surface and give it a little kneed. Adding more flour if needed.
- Roll dough into a ball, wrap in plastic cling wrap, flatten slightly and place in the fridge to rest for 20 minutes.
- Now flick your oven on.
- After 20 minutes, take dough out of the fridge and return to floured surface. Roll out dough to about half a centimetre thick and cut into an even amount of desired shapes.
- Place shapes on baking tray and bake for approximately 15 minutes or until the sides of shortbread start to turn a light golden colour.
- Move biscuits to a baking rack to cool completely while you make the filling.
- In another medium sized bowl, beat the butter and cream cheese until paler in colour. Approximately 3-5 minutes.
- Add icing sugar and continue to beat from another few minutes.
- Finally add lemon juice and give one last blitz to incorporate.
- When shortbread is cool, use a piping bag to swirl some filling in the center over half of your biscuits. Squash together with the other half of biscuit until the filling just reaches the edges.
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