(Audio description above for those who need it!)
I enjoyed making these, they were dead cute and tasted really nice! I hope you enjoy making them yourself.
- 100g soft unsalted butter
- 30g Icing Sugar
- 3 egg yolks
- Zest of one lemon
- 1 Tablespoon of lemon juice
- 175g of Plain flour
- ½ teaspoon of Baking powder
- 1 pinch of salt
- 2 tablespoons of poppy seeds
Place the soft Butter and Icing Sugar in the bowl of your mixer, and cream them together using with the paddle attachment for at least 5 minutes on medium speed. You will know it is done when it goes nice and pale and fluffy.
Add the egg yokes 1 at a time. Do not worry too much if they curdle slightly at this point. They will bake fine.
Add your lemon zest and your juice.
Sift in the Flour, Baking Powder and Salt. Now mix until the dough starts to come together, stopping to scrap the edges of the bowl if you need to, then add the Poppy Seeds.
Transfer the dough over onto a lightly flour surface and bring it together into a ball and gently press on it to flatten it. Cover with a sheet of baking paper and roll into the desired thickeness with a rolling pin.
Now, try and put the flattened dough onto the baking sheet cover with another one covering it, so it’s like a baking sheet sandwich. Let it chill for 15 mins in the fridge.
Preheat the oven on 160’C/325’F.
Remove the top sheet of baking paper and transfer to a lightly floured work surface and use a Cookie Cutter to shape the shortbread.
Bake for 10 to 15 minutes, depending on the thickness of the cookies, or until the edges start to turn golden brown.
And that’s it! Very easy and doesn’t take all that long to make. Let me know how your cookies turned out!