Lemon Poppy Seed Cookies Recipe

Poppy seed and lemon curd sandwich biscuits

  • makes 20
  • A little effort

If you’re a Jammie Dodgers fan you’ll love these sandwich biscuits with crunchy poppy seeds and their creamy, zesty filling

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Ingredients

BISCUITS

  • unsalted butter 200g, softened
  • caster sugar 200g
  • lemon 1, zested
  • egg 1, large
  • plain flour 300g
  • spelt flour 100g
  • poppy seeds 2 tbsp

FILLING

  • icing sugar 200g
  • lemon 1, zested to make 1 tsp and juiced to make 1 tbsp
  • unsalted butter 50g, softened
  • lemon curd 8 tbsp

Method

  • Step 1

    To make the biscuits, beat together the butter, sugar and lemon zest using electric beaters. Add the egg and beat again. Gently mix in the flours and poppy seeds until a dough forms. Form the dough into 2 discs, wrap tightly in clingfilm and chill for 2 hours.

  • Step 2

    Roll the discs out between two sheets of baking paper to approximately 1/2cm thickness. Use a round 6cm cutter to cut out biscuits, then cut out 2.5cm holes using a smaller cutter in the middle of 1/2 of them. Put onto baking-paper-lined trays and chill for at least 20 minutes.

  • Step 3

    Heat the oven to 180C/fan 160C/gas 4 and bake the biscuits for 10-15 minutes or until pale golden in colour. They will still be soft, so leave to harden and cool on the trays.

  • Step 4

    To make the filling, beat together the icing sugar, lemon zest and juice, and butter in a bowl.

  • Step 5

    Spread 1 tsp of filling on one side of the biscuits without the holes, making sure it reaches the edges. Lightly spread ½ tsp lemon curd on top. Press on a biscuit with a hole so it’s neatly filled with curd and sandwiched together. Repeat until all the biscuits are filled.

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Nutritional Information

  • Kcals 269
  • Fat 11.5g
  • Saturates 6.8g
  • Carbs 38g
  • Sugars 23.1g
  • Fibre 1g
  • Protein 2.8g
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