LEMON & POPPY SEED SHORTBREAD

Eat me in moderation!

Serves: 12 (about ~24 biscuits)

Per serve: 1058kJ | 3g protein | 16g fat | 25g carbs | 1g fibre

Ingredients

  • 2 cups plain flour

  • 1 tsp salt

  • 2 tbsp poppy seeds

  • 225g butter, room temperature

  • 1/2 cup caster sugar

  • 1 tsp vanilla essence

  • 1 lemon

Method

  1. In a bowl dry whisk together the plain flour, salt and poppy seeds. Set aside.

  2. In a stand mixer on medium-high speed cream together the butter and sugar for 5 minutes, or until the butter is pale, light and fluffy. Add the vanilla essence and the rind and juice of 1 lemon. Mix for a further 1 minute or until combined.

  3. Turn the speed down to low and slowly add the dry ingredients. Mix until just combined.

  4. Put the mixture on a lightly flour surface and form into a disc, cut in half. Roll each half into a cylinder shape and place in the fridge to chill for 1-2 hours.

  5. Preheat oven to 160 degrees.

  6. Remove the chilled mix from the fridge. Cut into discs about 1/2cm thick and place on a lined baking tray.

  7. Bake in the oven for 16-18 minutes or until cooked through and lightly browned.

  8. Cool on a wire rack before enjoying with a cuppa.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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