Lemon verbena & poppy seed cookies

Lemon verbena & poppy seed cookies

By
From
The New Nordic
Makes
10-12
Photographer
Simon Bajada

Ingredients

Quantity Ingredient
250g unsalted butter
130g caster sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
300g plain flour
20g poppy seeds
1 tablespoon poppy seeds, to decorate
1 1/2 tablespoons finely chopped lemon verbena or lemon balm
or 2 teaspoons lemon zest

Method

  1. Using an electric mixer on high speed, beat together the butter, sugar, vanilla and salt for about 3 minutes, until light and fluffy. Reduce the speed to low, then add the flour and poppy seeds and mix until just combined. Add the chopped herbs or zest and stir through.
  2. Tear off a sheet of plastic wrap that is at least 35 cm long. Place the dough on top and pat it down. Place another sheet of plastic wrap on top. Using a rolling pin, roll out the dough through the plastic wrap to a thickness of about 2.5 cm.
  3. Transfer the dough to a baking tray and chill in the refrigerator for at least 20 minutes, until firm. (It can be left in the refrigerator for up to a couple of days.)
  4. Preheat the oven to 180°C and line two large baking trays with baking paper.
  5. Unwrap the chilled dough and, using an oval cookie cutter around 7 cm x 5 cm, cut out as many ovals as possible, re-rolling any trimmings. Transfer the cookies to the greased baking trays, leaving at least 2 cm between each one. Sprinkle with poppy seeds and gently press them in.
  6. Bake for 15–20 minutes, until the edges are golden. Swap the trays around halfway through cooking so they colour evenly.
  7. Let the cookies cool on their trays on a wire rack for 5 minutes, then transfer to the racks without paper to cool completely.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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