Beth O’Brien’s lemon and poppy seed shortbread biscuits

Beth O'Brien's lemon and poppy seed shortbread biscuits
Beth O'Brien's lemon and poppy seed shortbread biscuits
Makes: 12
Course: Snack

Ingredients

  • 175g butter, room temperature
  • Zest of 2 lemons
  • 75g icing sugar
  • 50g caster sugar
  • 1 egg yolk
  • 225g plain flour
  • 25g cornflour
  • 1 tsp fine salt
  • 1 egg white
  • 30g poppy seeds
  • Flaky sea salt, to finish
  1. Place the butter, lemon zest and both sugars in the bowl of a stand mixer. Beat with the paddle attachment until light and fluffy – about 3-4 minutes. You can also do this by hand or with a hand-held whisk, but it may take longer. Add the egg yolk, and beat to combine. Add the flour, cornflour and salt, and fold them in gently until it forms a rough dough. Tip this on to a large piece of parchment paper and shape it into a rough log shape – I went for about an 8cm diameter, but you can do a longer, narrower log if you like. Wrap this tightly in cling film and refrigerate for at least two hours.
  2. Preheat the oven to 170 degrees.
  3. Remove the shortbread dough from the fridge, and use a pastry brush to coat liberally with egg white. Tip the poppy seeds into a shallow dish, and roll the log of dough in the seeds until it is fully coated. Use a sharp knife to cut the log into slices – you should get about 12-15.
  4. Space them evenly on a lined baking tray, leaving plenty of room between each as they spread a little as they bake. Sprinkle with flaky sea salt.
  5. Bake for 25-30 minutes, until golden brown and firm. Allow to cool fully before eating.