LEMON POPPYSEED SHORTBREAD STARS
(Makes ±30)
250 g cake flour
40 g cornflour (maizena)
1 ml salt
20 g poppyseeds
200 g butter (room temperature)
100 g castor sugar
zest of 2 lemons
more castor sugar for dusting
melted chocolate for drizzling and dipping
METHOD:
- Sieve together the flour, cornflour and the salt.Mix in the poppyseeds
- Cream the butter, castor sugar and the lemon zest together until light and creamy
- Add the dry ingredients in 3 batches and mix well to make the dough
- Cover the dough and rest in the fridge for 30 minutes
- Line 2 baking trays with baking paper
- Roll out the dough between 2 sheets of baking paper to about 5mm thick
- Use a heart shaped cookie cutter to cut out the cookies. Lift them gently with a spatula onto the prepared baking trays and place in the fridge for 30 minutes before baking.
- Preheat the oven to 180°C
- Bake for about 12 minutes until cooked and very lightly browned.Cool for about 10 minutes before removing the cookies from the baking tray.
- Dust with castor sugar and cool completely on a cooling rack
- Drizzle or dip into the melted white chocolate and sprinkle with more poppyseeds or other sprinkles
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