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Photo for - Lemon Poppy Seed with Cayenne

Lemon Poppy Seed with Cayenne

A bit sweet, a bit savoury. Serve this light treat anytime of the day.

  • Yields: Makes 20 shortbread
  • Preparation: 36 minutes

Ingredients

  • 1/2 cup (125mL) GAY LEA - Salted Butter, softened
  • 1 tsp (5mL) granulated sugar
  • 1 cup (250mL) all purpose flour
  • 2 tbsp (25mL) poppy seeds
  • 1 tbsp (15mL) lemon zest, finely grated
  • 1 pinch cayenne pepper

Instructions

  1. Preheat oven to 350F (180C).
  2. Using electric mixer, beat butter with sugar until light and fluffy. In separate bowl, combine flour, poppy seeds, lemon zest and cayenne; using wooden spoon, gradually stir into butter mixture. Using tablespoonfuls, roll dough into balls. Place balls on parchment paper lined cookie sheets; flatten into discs.
  3. Bake in centre of oven for 14 to 16 minutes or until lightly golden around the edges. Cool on pan on racks.  (Shortbread can be stored in airtight container for up to 3 days).
Photo of - Lemon Poppy Seed with Cayenne

Ingredients

  • 1/2 cup (125mL) GAY LEA - Salted Butter, softened
  • 1 tsp (5mL) granulated sugar
  • 1 cup (250mL) all purpose flour
  • 2 tbsp (25mL) poppy seeds
  • 1 tbsp (15mL) lemon zest, finely grated
  • 1 pinch cayenne pepper

Products Used

GAY LEA - Salted Butter Photo of - GAY LEA - Salted Butter