Use zest rather than lemon juice to keep the dough firm and easy to press into an even slab.
Poppy seeds and lemon zest give crisp pressed fingers a bright, lightly textured finish that pairs well with tea.
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Lemon Poppy-Seed Shortbread Fingers Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- 8-inch square pan
- parchment
- fork
- knife
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Rub lemon zest into sugar.
Make the dough or filling
- Make the dough or filling: Beat with butter until smooth; mix in flour, poppy seeds and salt.
Shape the cookies
- Shape the cookies: Press dough into an 8-inch square pan lined with parchment.
Cool and finish
- Cool and finish: Dock evenly and score 24 fingers.
Chill the dough
- Chill the dough: Chill 15 minutes.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 30–35 minutes until the center is dry and edges barely golden.
Shape the cookies
- Shape the cookies: Recut while warm; cool before lifting.
Chef’s Science & Pro Tips
Ingredient science
Distribute poppy seeds through the flour before adding to the butter for even speckling.
Technique & texture
Dock the full surface to reduce bubbles under the pressed dough.
Finishing & serving
Score before baking and recut along the lines while warm.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 7 days | Airtight at room temperature up to 7 days. |
| Refrigeration | As described | No refrigeration required for the plain fingers. |
| Raw freezing | up to 1 month | Freeze the pressed dough slab wrapped in its pan up to 1 month. |
| Baked freezing | up to 2 months | Freeze baked fingers airtight up to 2 months. |
| Restoring | As described | Thaw uncovered before serving. glaze only after fully dry. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can I add a lemon glaze?
Yes, brush a thin glaze on fully cooled fingers, though it will make them less crisp.
Why is the center pale?
Shortbread dries before it browns; look for a matte surface and dry center rather than deep color.
Can I use a loaf pan?
The dough layer would be thicker and bake longer; use the specified square pan for stated timing.
