Juniper, Lemon and Poppy Seed Shortbread Recipe
This refined shortbread recipe marries the pine-forward aromatics of crushed juniper berries with the vibrant acidity of fresh lemon zest. Finished with a satisfying crunch from blue poppy seeds, these buttery biscuits are the perfect sophisticated accompaniment to an afternoon gin cocktail or a cup of Earl Grey tea.
- Prep
- 20 min
- Bake
- 25 min
- Serves
- 8
- Level
- Easy
- Per serving
- 375 kcal
Method
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Use a mortar and pestle to grind the dried juniper berries into a fine powder, discarding any particularly large, woody husks.
In a large bowl, cream together the softened butter and caster sugar until pale and fluffy.
Stir in the lemon zest, ground juniper berries, and poppy seeds until evenly distributed.
Sift in the flour and salt. Mix gently until a crumbly dough forms, then use your hands to bring it together into a smooth ball. Do not overwork the dough.
Roll the dough out on a lightly floured surface to about 1cm thickness. Cut into rounds or rectangles as desired.
Place the biscuits on the prepared tray and prick the tops lightly with a fork. Chill the tray in the fridge for 15 minutes to help the shortbread keep its shape.
Bake for 20-25 minutes, or until the edges are just barely beginning to turn a pale golden color. They should remain relatively light.
Let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes from the kitchen
For a more intense botanical flavor, soak the crushed juniper berries in a teaspoon of gin for 10 minutes before adding to the butter.
Ensure your butter is at room temperature but not oily; this creates the best sandy texture characteristic of shortbread.
If you prefer a sweeter finish, sprinkle a little extra caster sugar over the biscuits immediately after they come out of the oven.
Use a microplane for the lemon zest to ensure the citrus oils are fully released without getting any bitter white pith.
