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Ingredients
- 175g butter, room temperature
- Zest of 2 lemons
- 75g icing sugar
- 50g caster sugar
- 1 egg yolk
- 225g plain flour
- 25g cornflour
- 1 tsp fine salt
- 1 egg white
- 30g poppy seeds
- Flaky sea salt, to finish
- Place the butter, lemon zest and both sugars in the bowl of a stand mixer. Beat with the paddle attachment until light and fluffy – about 3-4 minutes. You can also do this by hand or with a hand-held whisk, but it may take longer. Add the egg yolk, and beat to combine. Add the flour, cornflour and salt, and fold them in gently until it forms a rough dough. Tip this on to a large piece of parchment paper and shape it into a rough log shape – I went for about an 8cm diameter, but you can do a longer, narrower log if you like. Wrap this tightly in cling film and refrigerate for at least two hours.
- Preheat the oven to 170 degrees.
- Remove the shortbread dough from the fridge, and use a pastry brush to coat liberally with egg white. Tip the poppy seeds into a shallow dish, and roll the log of dough in the seeds until it is fully coated. Use a sharp knife to cut the log into slices – you should get about 12-15.
- Space them evenly on a lined baking tray, leaving plenty of room between each as they spread a little as they bake. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes, until golden brown and firm. Allow to cool fully before eating.
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