Lemon and Poppy Seed Valentine's Shortbread

I love shortbread. I don't really care for Valentine's day.

This year, I'm defaulting to my normal level of effort - making something that I already know and love, but cutting it into the shape of a heart. And as shortbread is the the first thing I go for when I fancy making a sweet treat, heart shaped shortbread is my perfect treat for Feb 14th!

I love that it's super easy and versatile - my favourites are topping plain shortbread with cinnamon sugar, and chocolate chip shortbread. Also, having fun with biscuit cutters always pleases me.

I 💓 penguins - therefore they are Valentine themed (to me)!

I decided to combine some more of my favourite flavours  with my favourite biscuit - lemon and poppy seed! And the natural sugary buttery-ness of the shortbread goes perfectly with the zesty lemon.

It's basically the same recipe as my tried and tested shortbread with a few flavour swaps. Enjoy!

Makes about 20 medium sized biscuits

Ingredients for the biscuits

• 185g butter
• 85g caster sugar
• 200g plain flour
• 50g cornflour
• 2 tbsp poppy seeds
• Pinch salt
• Zest of one lemon

To finish

• A few tbsp granulated sugar

Method

Cream the butter and the sugar.

Add in the flour, cornflour , salt, poppyseeds and zest and mix well- you’ll need to get your hands in to get it all mixed through well.

Press  down into the bowl until all tightly packed and chill in the fridge for 30 minutes.

Preheat the oven to 170 degrees.

Halve the shortbread mixture, and arrange on a floured surface. Roll out to approx. 1/2 inch thick.

Cut out into whatever shape you like. I went with penguins and scalloped circles on this occasion.

Arrange on a baking tray lined with greaseproof paper, leaving about 1 cm in between the cookies.

I made penguins...

And some stunning little love hearts

Cook for 12-15 minutes until golden on top.

A pure tray of love

Sprinkle the sugar on top of the still-hot shortbread.

Allow to cool on a wire rack.

Share with your nearest and dearest!