Poppy Striped Cookies

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These delicious shortbread striped cookies are created by alternating stripes of lemon and poppy pieces. For pinwheel variation, stack the two dough rectangles on top of each other, and roll up into a long cylinder as if you're making cinnamon rolls. They're buttery, melt-in-your-mouth, and fun to make.

Poppy Striped Cookies

adapted from Küchen Götter

150 g All purpose flour 100 g Cold butter, cut into small pieces 80 g White sugar 1 tsp Lemon extract 1 Egg 50 g Ground poppy seeds 1 Egg white

1. Place flour, cold butter, white sugar, lemon extract and egg onto a work surface. Using a large knife and finely chop everything together. Divide the mixture into two.
   
2. Quickly shape one half into the light-coloured dough. Mix another half with ground poppy seeds and press the mixture into the dark-coloured dough. Roll each dough into a 12-cm x 35-cm rectangle, about 3-mm thick.
   
3. Brush one rectangle evenly with egg white and top with another dough. Cut the stacked dough into four 3-cmx35-cm strips. Brush the strips with egg white and stack one rectangle on top of the other, alternating light and poppy doughs to form a striped pattern. Wrap in plastic film. Chill an hour or until very firm.
   
4. Preheat the oven to 200C/400F. Prepare two baking trays with parchment papers. Carefully cut the stack into 1/2-cm thick slices. Place them on the prepared baking trays and bake for about 10 minutes. Cool on trays 5 minutes. Remove and cool cookies completely on wire racks.