Lemon and Poppyseed Shortbread Wedges

    Lemon and Poppyseed Shortbread Wedges

    8saves
    40min


    5 people made this

    You bake this lemony shortbread in circles that have been cut into wedges. You can use any sugar for sprinking if you don't have any demerara.

    Ingredients
    Serves: 12 

    • 170g butter, room temperature
    • 1/3 cup (60g) icing sugar
    • 1 tablespoon poppy seeds
    • 1 tablespoon lemon juice
    • 1 2/3 cups (200g) plain flour
    • 2 teaspoons finely grated lemon rind
    • 2 teaspoons demerara sugar

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 170 degrees C. In a large bowl, cream butter and icing sugar. Stir in poppy seeds and lemon juice.
    2. Gradually add flour; add lemon rind and mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 10cm circle.
    3. Transfer to ungreased baking trays. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with demerara sugar
    4. Bake in preheated oven for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.

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