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Lemon poppy seed shortbread fingers
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Add Christmas sparkle with gold shimmer powder on buttery shortbread fingers.
Ingredients:
  • 250g butter, softened
  • 75g caster sugar
  • 2 tsp finely grated lemon rind
  • 300g plain flour
  • 60g rice flour
  • 2 tsp poppy seeds
  • 20.00 gm caster sugar, extra
  • Red liquid food colouring
  • 150g White Choc Buttons, melted
  • Gold shimmer powder, to decorate
Instructions:
  • First, preheat your oven to 170C and prepare 2 baking trays by lining them with baking paper. Using an electric mixer, whip the butter, sugar, and lemon rind until pale and creamy in a bowl. Then, in another bowl, mix the flour and poppy seeds together and slowly add them to the butter mixture, making sure to combine them well. Transfer the mixture to a lightly floured surface and gently knead it until smooth.
  • Roll generous spoonfuls of dough into 12cm logs and arrange them on the prepared baking trays. Bake in the oven for 17 minutes, or until they are firm and a delicate golden color. Allow them to cool on the trays before serving.
  • Color additional sugar pink using food coloring. Dip one end of each biscuit in chocolate, tapping the edge of the bowl to remove any excess chocolate. Place the biscuits back on the lined tray and sprinkle with pink sugar or shimmer powder. Allow them to set for 30 minutes.

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