Lemon and Poppyseed Shortbread Wedges

Lemon and Poppyseed Shortbread Wedges


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.


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

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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