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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well. | 2. In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined. | 3. Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months). | 4. Preheat oven to 300F degrees. | 5. Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches. | 6. Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge. | 7. Place on ungreased cookie sheet (s) one inch apart. | 8. Prick the shortbread with a fork and bake until pale golden, approx 25 minutes. | 9. Cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted softened	1627.59	0.1362	1.9295	184.1197
icing sugar	3/4	cup		-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
lemon zest	1 1/2	teaspoons	grated	-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
purpose flour	2	cups		-	-	-	-
poppy seed	1 1/2	1/2		69.3	3.7132	2.3747	5.4859
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.