The lemons in our garden are still a deep shade of green, but having almost reached a mature size, I catch myself daydreaming about what to do with them all once fully ripe. These lemon and poppyseed biscuits/cookies are a wonderful way of utilising some of the zest, while at the same time creating a beautiful, little treat to pair nicely with a cup of tea or coffee.
Other ideas for making the most of lemons, can be found by linking through to this post celebrating lemons, with four easy lemon recipes or perhaps I can tempt you with a scoop or two of the delicious sticky lemon pudding recipe post here.
Of course, if you only have oranges or limes on hand, feel free to substitute… any citrus will do!
Lemon Poppyseed Biscuits/Cookies | Gather and Graze
- 125g (½ Cup) Unsalted Butter (softened)
- 80g (⅓ Cup) Raw Caster Sugar
- (2 Tbsp) Zest of 2 Large Lemons
- 5g (1½ tsp) Poppy Seeds
- 190g (1¼ Cups) Plain/All-Purpose Flour (sifted)
- Pinch of Sea Salt
Pre-heat the oven to 180°C/350°F and line 2 baking trays with baking/parchment paper.
In an electric mixer, beat together the softened butter and sugar, until light and fluffy. Stir in the lemon zest and poppy seeds, followed by the sifted flour and salt (in 2-3 lots).
Take teaspoonfuls of the mixture and form into disc shapes. Place on the baking tray (leaving a little room between each biscuit) and press down gently on the tops with a fork to create a pattern.
Bake for approximately 10 minutes, until ever-so-slightly golden around the edges.
Allow the biscuits to cool on the tray for 5 minutes, before removing to a cooling rack.
Be sure to cool completely before serving. This may be a test of patience and self-restraint, but I felt that the texture and taste continued to improve even further if you’re able to let them sit for another hour or so.
An excellent idea is to make up a double batch of these biscuits/cookies and freeze half of the mixture to bake on another day. Form the left-over half into a log shape and wrap it up in grease-proof or baking paper, then pop it into a freezer/ziploc bag to store. It will be ready then to simply defrost and slice into rounds to bake as required.