Lemon Poppy Shortbread
Move over Ted Lasso, this Lemon Poppy Shortbread is the new game in town. In all seriousness, this one bowl recipe where you just add the ingredients to a bowl and mix and bake is absolutely delicious but also super easy and quick to make. It goes really well with hot brown water ( joke).
You may be wondering why I am posting pictures of flowers. The seeds I used for this recipe were harvested from my sister Naomi’s flower garden. Yes, poppy seeds come from poppy flowers. You can see exactly how in the pictures below. Flower photo credits go to Naomi Burton. I created this recipe for Naomi’s garden soiree. We wanted recipes of things that actually grew in her garden. It was really fun using the seeds. I have never split open a poppy seed pod before so this a new experience for me.
Poppy Flower
Poppy seed pods
Poppy seed pod split open
The ingredients
One bowl. Just mix it until well combined
Press into pan and refrigerate for an hour. Score with sharp knife.
Bake until golden brown
Lemon Poppy Shortbread
- 2 4 oz. sticks of butter
- ½ cup suggar
- 2¼ cups regular flour
- ¾ teaspoon salt
- 2 teaspoons lemon extract
- 1 heaping tablespoon poppy seeds
- 2 lemons - zested and juiced
- Add all the ingredients to a bowl
- Using your hand or a hand mixer, mix until well combined
- Pat into a 9x13 pan lined with parchment paper
- refrigerate for one hour
- bake at 350 for 25 minutes
- Cut into bars
Yummy!! I can’t wait to try these!
Any chance that this will work with oil instead of butter?
Would work with coconut oil. Needs something that will solidify at room temperature.