Lemon Poppyseed Shortbread

I’ve come home to a tree full of lemons.  Lots of lemons.  Which is great; I love lemons in baking.  So, in an attempt to use some of my lemons up I made these Shortbread biscuits.  I also made Lemon Curd, some other biscuits, and a cake, which I will share on here soon.  And, there’s still heaps of lemons left on the tree so I am taking some into work tomorrow to giveaway. 

This shortbread is really easy to make and if you don’t like poppyseeds you could try adding something else.  Next time I might experiment with half a cup of chopped pistachios or walnuts.  If you have a tree bursting with lemons and need more recipes to use them up, check out our Index page for more ideas.  And, if you like shortbread and want another easy recipe, I totally recommend you try making some Pecan Shortbread – it’s one of my fave recipes!

Makes about 36 pieces.

Ingredients:
250g butter, softened
½ cup caster sugar
zest of 1 lemon, finely grated
2 cups flour
¼ cup cornflour
pinch of salt
1 tablespoon poppyseeds

Method:
Cream the butter, sugar and lemon zest together with an electric beater until light and fluffy.  Add in the remaining ingredients and mix until well combined.
Divide the mixture into two pieces.  Roll each piece into logs approximately 20cm x 5cm x 2cm in thickness.  Wrap the logs in cling-film and place in the refrigerator for 20 minutes or until the dough is firm.
Preheat the oven to 170°C.  Line two baking trays with baking paper.
Slice the logs into 1cm thick slices and place on the prepared baking trays.  Bakes for approximately 15 minutes or until the edges are just starting to go golden brown.  Leave the shortbread to cool for a few minutes on the trays before transferring to a wire rack to cool completely.