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“This delicious shortbread is like a poppy seed pound cake made delicate, flat and crisp. Plan ahead as the dough needs to chill for 3 hours. Delicious served with a raspberry sorbet.”
3hrs 25mins
20 cookies

Ingredients Nutrition


  1. Cream together the butter and the sugar with an electric mixer until creamy and smooth. Add the lemon juice, zest and vanilla, beating well.
  2. Combine the flour, seeds and salt. Add to the butter mixture and mix until well combined. Shape into a disc and wrap in plastic cling film. Chill for at least 3 hours.
  3. Preheat the oven to 300*F. Roll out the dough between two sheets of parchment or wax paper to a 1/4 inch thickness. cut into shapes with a 2 inch cookie cutter and place on ungreased cookie sheets, 1 inch apart. Prick all over with a fork, then bake until pale golden allover, 23 to 25 minutes.
  4. Cool on a wire rack.
  5. If desired you can glaze the cooled cookies with a simple sugar glaze.

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