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Lemon Poppy Seeds
2 cups flour
1.5 (200 gram) sticks butter, room temperature
3/4 cup sugar
2 Tbl Lemon rind, thinly grated
juice from half a lemon
1 teas. vanilla extract
1.5 Tbl (50 gram) poppy seeds
Combine all ing. to a smooth dough. Divide to two parts.
Shape each part into a 2″ thick log.
Cover with plastic wrap.
Chill until firm (about 3 hours).
Remove the plastic and slice the dough log into 1/4″ thick rounds.
Place the rounds on a cookie sheet (I used my Silpat Baking Mat) and bake for 20 minutes or until lightly browned on the bottom.
Cool on a wire rack.
Store in an air tight container.
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