Lemon Poppy Seed with Cayenne

Shortbread

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

  • Total Preparation Time: 36 minutes

Makes 20 shortbread

Rating: 0 Stars

Ingredients

1/2 cup125 mLGAY LEA - Salted Butter, softened
1 tsp5 mLGranulated Sugar
1 cup250 mLAll Purpose Flour
2 tbsp25 mLPoppy Seeds
1 tbsp15 mLLemon Zest, finely grated
1 pinch1 pinchCayenne Pepper
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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).
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Ingredients

1/2 cup125 mLGAY LEA - Salted Butter, softened
1 tsp5 mLGranulated Sugar
1 cup250 mLAll Purpose Flour
2 tbsp25 mLPoppy Seeds
1 tbsp15 mLLemon Zest, finely grated
1 pinch1 pinchCayenne Pepper
Add to Shopping List

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