Go Back

Savoury Lemon and Poppy Seed Cookies

These savoury lemon and poppy seed cookies are a quick, easy way to turn a block of shortcrust pastry into something a bit more interesting. They’re crisp, lightly buttery, and have a fresh citrus lift from the lemon, balanced by the gentle nuttiness of poppy seeds. They work really well alongside spring soups and stews, or as part of a simple spread for entertaining. You can also use them as a base for toppings like soft cheese, smoked salmon, or Parma ham. For special occasions, they’re easy to dress up—just use cookie cutters in different shapes like eggs, flowers, or hearts.
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block shortcrust pastry homemade or shop-bought
  • Zest of 1 lemon
  • 1 Tbsp poppy seeds

Method
 

  1. Preheat the oven to 180°C.
  2. Unroll the pastry and sprinkle over some of the lemon zest and poppy seeds.
  3. Fold the pastry in half, then roll it out again. Repeat this process until all the zest and seeds are used up.
  4. Roll the pastry out to about 5 mm thickness.
  5. Cut out circles or shapes using a cookie cutter.
  6. Place them on a baking tray lined with parchment paper.
  7. Bake for 12–15 minutes, until golden, turning once if needed for even colour.
  8. Leave to cool before serving—they’ll crisp up as they cool.
  9. Serve with soups and stews, or top with spreads, soft cheese, smoked salmon, or cured meats for easy nibbles.