Introduction: Lemon & Poppy Seed Biscuits

About: Food and music obsessed. I also post my recipes and food thoughts on my blog. My recipes are inspired by my mixed up cultural heritage of Polish, Latvian and English an…
I've been making a lot of meringues recently and I ended up with lots of egg yolks left over. I hate wasting things and as there's only so much mayonaise I need I decided to try something different. I discovered this recipe online and adapted it for my tastes. If you don't over cook it you end up with a beautifully soft and lemony cookie with a crunchy exterior. This recipe is incredibly easy and well worth a go.

1/2 cup butter at room temperature
3/4 cup caster sugar
3 egg yolks
1 1/4 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tbsp poppy seeds
  1. Preheat the oven to 180C fan and line a baking tray with parchment paper then Cream butter and sugar until fluffy.
  2. In a separate bowl, beat together the egg yolks and add extracts then add the beaten egg yolk mixture to butter and sugar and blend well.
  3. Now mix in all the dry ingredients into the butter, sugar and egg mixture, mixing until it is thoroughly blended.
  4. Form into the dough into small balls about the size of a walnut, roll in sugar then place on the baking tray.
  5. Bake in the oven for 8-10 minutes depending on how soft or crunchy you want them to be.
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