Lemon Poppyseed Shortbread
If you’ve seen the show Ted Lasso, then you know precisely how much Rebecca loves Ted’s baking. While today’s delights aren’t the exact same buttery shortbread biscuits as Ted’s, I’m sure they’ll brighten anyone’s day all the same.
Seasons are changing and our lemon tree has spoken, which means it's time to get baking. Picking endless lemons from my own tree is something that I’ll never take for granted, as they inspire delights like this lemon poppyseed shortbread recipe, which is a breeze to make and boasts a crisp snap thanks to the crafty addition of potato starch. These are enough to make Rebecca swoon!
Preheat the over to 350˚
Make the lemon poppyseed shortbread – In a medium bowl, cream the vegan butter and sifted powdered sugar until light and fluffy. Add the lemon zest. In a small bowl, whisk the flour, potato starch and poppy seeds together. Slowly fold the dry ingredients into the butter mixture.
Line an 8″ x 8″ square pan with parchment paper. Press the dough into the pan. Bake for 18-20 minutes until golden brown around the edges. Let cool to room temperature then cut into 16 rectangles squares.
Makes the drizzle – Whisk the lemon juice and powdered sugar together until smooth. Using a fork, drizzle over the shortbread in thin lines.
LEMON POPPYSEED SHORTBREAD
- 8 oz vegan butter, at room temperature
- 1 cup powdered sugar, sifted
- the zest from 2 lemons
- 1¾ cups flour
- 3 tbsp potato starch
- 2 tsp poppy seeds
- 2 tbsp lemon juice
- 1 cup sifted powdered sugar