Poppy seed butter cookies with lemon and honey

Poppy seed butter cookies made from spelt flour, butter, poppy seeds and honey with lemon zest, sliced from a log. Family-friendly snacks for the cookie plate, 185 kcal per serving (3 cookies).

At a glance

• Serves 12
• Prep time: 30 min
• Cooking time: 24 min
• Total time: 54 min
• Calories: 185 kcal per serving
• Protein: 3 g
• Fat: 11 g
• Carbs: 17 g

Ingredients

• 1 unwaxed lemon
• 220g spelt flour
• 40g poppy seeds
• 130g butter
• 70g honey
• 1 egg yolk
• 1 pinch of salt

Method

You’ll need: oven · knife · grater

1. Grate the zest of the lemon and squeeze the juice of one half.
2. Knead the spelt flour, poppy seeds, lemon zest and salt with the cold butter in pieces, the honey, egg yolk and lemon juice into a smooth dough.
3. Shape two logs 4 cm in diameter, wrap them and chill them for 1 hour.
4. Preheat the oven to 180 °C (160 °C fan). Cut the logs into 6 mm slices and place them on two baking trays lined with baking paper.
5. Bake the cookies one tray at a time at 180 °C for 10 to 12 minutes each, until the edges are golden, then leave them to cool on a wire rack.

Good to know

Lemon and poppy seeds bring freshness among all the spiced cookies. You shape the dough into a log and slice it – no cutting out needed. The logs keep in the fridge for a few days.

Swaps

Poppy seeds → chia seeds. Lemon → orange. Honey → maple syrup. Spelt flour → plain flour.

Cooking tips

Turn the log a little after each cut so the slices stay round. You can also freeze the dough logs.

Storage

Keeps for 2 weeks in a cookie tin; the dough logs keep for 3 months in the freezer.

Allergens

Contains gluten (spelt), milk (butter), egg and poppy seeds. Not suitable for children under 1 year because of the honey.

Frequently asked questions

Can you freeze poppy seed butter cookies?

Keeps for 2 weeks in a cookie tin; the dough logs keep for 3 months in the freezer.