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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