This Lemon Poppy Seed Biscuits recipe uses less butter than usual, as poppyseeds contain a natural oil, which is released in the baking process. So as well as containing good oils, they are lower in sugar than many biscuits you’ll find on the shelves.
This recipe makes 20 small, thin biscuits which will keep for up to 5 days in a cool dry jar.
You can also freeze this dough and bake it at a later date, this option keeps for up to 6 weeks in the freezer.
- 90g of caster sugar
- 85g of butter, softened
- 1 medium egg
- 150g plain flour
- 25g poppyseeds
- 1 teaspoon of baking powder
- Grated rind of 1 fresh lemon
- In a large bowl, cream the butter and sugar together until light and fluffy. Then add the egg and beat until mixed in completely. Finally add the flour, poppyseeds, baking powder and grated lemon rind. Beat well until you get a thick paste or dough.
- Scoop the dough out the bowl and into clingfilm. Wrap tightly and put in the fridge for at least 1 hour.
- After 1 hour, preheat your (fan) oven to 200 degrees. Line a baking tray with greaseproof baking paper.
- Remove the dough from the fridge and roll on a well dusted (with plain flour) surface to about 5mm thickness.
- Cut the dough with your cutters of choice and place onto your baking tray. Sprinkle the top of the raw dough with extra poppyseeds for decoration.
- Bake in the oven for 7 minutes or until golden brown.
- Once baked remove the tray from the oven and don’t move the biscuits for 10 minutes. Then lift with a spatula and leave to cool on a rack.
- Serve with fruit jelly (as pictured) or just eat on their own.
This recipe, and more, is available on Wholesome Ireland