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This delicious Citrus Shortbread recipe was shared by Saxon Pastry Chef Catherine Adonis. Shortbread is a traditional Scottish biscuit, and unlike many other cookies and baked goods, it does not contain any leavening, such as baking powder or baking soda.

Citrus Shortbread


250g Butter
125g Icing sugar
2 tsp Vanilla essence
250g Cake flour
125g Corn flour
1tsp Salt
1 tsp Baking powder
30g Poppy seeds
The zest of 1 orange
The zest of 1 lemon
Castor sugar for dusting


  1. In a stand mixer with a paddle attachment: beat the butter, sugar, zest and vanilla until pale and fluffy.
  2. Combine all the dry ingredients and add to the bowl. Mix slowly until combined to form a soft dough. Mix for no longer than 1 minute.
  3. Line a 30x20cm greased baking tin with baking paper.
  4. Press the dough into the baking tray. Flatten down evenly with the palm of your hand.
  5. Prick the flattened dough all over with a fork. (Pricking releases air from the dough so that it bakes flat.)
  6. Bake at 150˚C for 30-40 minutes. The shortbread should be golden brown.
  7. Remove from the oven and cut into 3×3 cm squares with a small knife while hot.
  8. Dust with castor sugar, allow to cool and enjoy.