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Poppy Seed & Lemon Cookies

Poppy Seed & Lemon Cookies

A buttery, lemony, poppyseed-packed shortbread cookie. Not overly sweet, a perfect complement to your morning or afternoon cup of tea/coffee.

Prep 30 min + chilling | Bake 10 min/batch | Makes about 3 doz


1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon sugar
1 tablespoon grated lemon zest
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt


  1. Cream butter and sugars until light and fluffy. Beat in lemon zest, juice and vanilla.
  2. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll.
  3. Preheat oven to 180C. Roll dough between 2 sheets of waxed paper to roughly 1cm thickness. Cut with a floured 3-4cm cookie cutter; reroll scraps.
  4. Place 3-4cm apart on tray lined with parchment baking paper. Bake until edges begin to brown, 10-12 minutes. Move to wire racks to cool.

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