Poppy Seed and Lemon Shortbread

INSTRUCTIONS

• 1
  Whisk the butter until light and creamy. Whisk in salt, lemon juice, and then sugar. Finally, mix in the dry ingredients and quickly knead the dough.
• 2
  You have several options for working with the dough and making cookies from it. You can shape the prepared dough into a block or a log, which (wrapped in cling film, let it firm up overnight in the refrigerator) you then slice with a knife into pieces (approx. 1.5 cm wide) and bake them on baking paper. Alternatively, you can first chill the dough overnight in the refrigerator and the next day form balls from it, which you flatten into discs with your finger. Or you can fill molds with the dough or roll it out and cut out shapes.
• 3
  The dough will expand in the oven and spread slightly to the sides, so leave larger gaps.
• 4
  Bake in an oven preheated to 160° - 170° C (top and bottom heat) until very lightly golden.
• 5
  Let cool completely on the baking sheet and do not handle the cookies before then. They are very fragile and need to firm up on the baking sheet.

GLAZE INSTRUCTIONS

• 1
  For the glaze, melt the chocolate with oil in a bowl over a bain-marie. Let it cool (otherwise it would be too thin and wouldn't create a sufficient layer on the cookies).
• 2
  Dip the cookies halfway and place them on a prepared tray with baking paper. Sprinkle poppy seeds and candied orange peel over the glaze.
• 3
  Let set in the refrigerator and only then carefully remove from the baking paper.