Lemon, Earl Grey & Poppyseed Short Biscuits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16 biscuits
 
Ingredients
  • 222g unsalted butter, cubed and softened
  • 100g confectioners’ sugar
  • 1½ tsps fresh lemon juice
  • 1½ tsps grated lemon zest
  • 2 tsps earl grey tea leaves
  • ½ tsps vanilla extract
  • 255g all-purpose flour, sifted
  • 1½ tablespoons poppy seeds
  • ½ teaspoon salt
Instructions
  1. Cream together the butter and sugar, starting slowly so as not to make the sugar balloon out of the bowl and beat until creamed together.
  2. In a separate bowl mix together the flour, earl grey, poppy seeds and salt.
  3. Beat the vanilla, lemon zest and juice into the butter mix then the flour. This will form a very stiff dough.
  4. Form into a ball then flatten down (if you can flatten it a fair way do it now as it gets tough to roll out once chilled) and stick in the fridge for at least 3 hours to chill.
  5. Place the dough between two sheets of grease proof paper and roll out until it's about ¼ inch thick. Place back in the fridge for 30 minutes.
  6. Meanwhile preheat your oven to 150°C (130°C fan assisted) and line a couple of baking trays with grease proof paper.
  7. Cut out into squares or use a biscuit cutter. Do not re-roll the scraps.
  8. Prick the middle of each biscuits with a fork and transfer to the prepared baking sheets.
  9. Place in the oven and bake for 20-25 until they start going gold on the edges.
  10. Transfer to a wire rack and cool completely.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/lemon-earl-grey-poppyseed-shortbread-biscuits/