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Blue poppy seeds bring a gentle nuttiness and pretty speckled look to baking, and in this recipe, they’re paired with the brightness of lemon to create buttery biscuits with a modern twist. These swirl biscuits are a little different to your usual shortbread – the lemon-infused dough contrasts with the nutty poppy seed layer, making every bite look as good as it tastes. They’re simple to prepare, slice beautifully, and keep well in a tin – the sort of treat you’ll want to nibble on with tea or share with friends.
Preparation: 20 minutes (plus 30 minutes chilling)
Baking: 12–14 minutes
Total: 1 hour 10 minutes
250g plain flour
200g unsalted butter, softened
100g caster sugar
2 tbsp Greenfields Blue Poppy Seeds
1 lemon (zest and juice)
½ tsp Greenfields Baking Powder
½ tsp Greenfields Ground Cinnamon (optional, for warmth)
Pinch of Himalayan Pink Salt (Fine)
In a large bowl, cream together the butter and sugar until pale and fluffy.
Add the lemon zest and juice, and beat until combined.
Sift in the flour, baking powder, cinnamon (if using), and salt. Mix to form a soft dough.
Divide the dough in half. Into one half, knead in the blue poppy seeds until evenly distributed.
Roll each half into a rectangle of equal size (about 20×15 cm), then place the seed dough on top of the plain lemon dough.
Carefully roll the layers into a tight log, wrap in cling film, and chill for at least 30 minutes to firm.
Preheat oven to 180°C (160°C fan). Line a baking tray with parchment.
Slice the dough log into 1cm thick rounds and place on the tray.
Bake for 12–14 minutes until lightly golden around the edges.
Allow to cool on a wire rack before serving.
Calories: 112 kcal
Fat: 6.2 g
Saturated fat: 3.8 g
Carbohydrates: 12.4 g
Sugar: 5.6 g
Protein: 1.4 g
Fibre: 0.5 g
These biscuits were a huge hit at my book club – so pretty with their little swirls and the lemon poppy flavour is just gorgeous!
The ingredients used in this recipe could also be used to create…
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