Eloise Turner |

Orange and Poppyseed Shortbread Cookies

This recipe is a funky twist on orange and poppyseed muffins.. but in cookie form! If you think it sounds like a match made in heaven, wait until you try them! 

Soft, crumbly, tangy, and crunchy, these tummy-friendly shortbread cookies are delicious and super easy to make. Enjoy them with a cup of tea as they melt in your mouth. 


Ingredients (serves 12)

  • 100g butter, soft
  • 1/4 cup icing sugar
  • 3 egg yolks, at room temperature
  • 1 orange zest
  • 1 tbsp orange juice, freshly squeezed
  • 1 cup gluten-free flour
  • 1/2 tsp baking powder
  • 2 tbsp poppy seeds



  1. Place the butter, sugar and egg yolks into a blender and mix until fluffy and light in colour.
  2. Pour in the orange zest and juice and mix until combined.
  3. Sift in the flour and baking powder and mix until a dough forms.
  4. Fold through the poppyseeds.
  5. Transfer the dough in between two sheets of baking paper and roll into the desired thickness using a rolling pin.
  6. Place into the fridge to rest for 10-15 minutes.
  7. Meanwhile, prepare the icing mixture (icing sugar and water) until a thick paste is formed.
  8. Once the dough has cooled, cut into your desired shape and bake for approximately 10 minutes at 160 degrees Celsius.
  9. Allow the cookies to cool before topping with icing mixture (optional) and ENJOY!
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