UK and Ireland

I looked at this recipe a few times but never got around to trying it. I have always baked just the traditional shortbread which I love, so I was not sure what I would think of the lemon and poppy seeds. I finally decided to give it a try and I am so pleased that I did. I made a couple of changes, I halved the quantity of poppy seeds and added 1 tablespoon of lemon juice and a further 1 tablespoon of Limoncello (Italian lemon liqueur). As I cut small individual biscuits I only had to allow a baking time of 15 minutes. Like with all the shortbread I bake, I do not sprinkle the sugar on the top until they have come out of the oven and about to cool. Pleased with the changes I had made, the end result was light and fresh. Perfect to serve with coffee to finish off my Italian dinner this evening.

Very nice recipe. I give it four stars because I didn't think the flavor was popping out. I fire roasted my pabalno's over the gas flame on my stove top, put them in a paper bag for a few minutes and peeled the skin off with paper towels, removed the seeds for wonderful tasting pablanos.

Good basic recipe, but I did find the whole process a little time consuming. This was the first time I have ever made truffles and I was very pleased with the end result. I used Semi sweet chocolate as I don't like bittersweet. Not sure how the recipe makes a yield of 35 as I could only stretch to 12. I tripled the recipe and instead of using vanilla extract, made one batch with mint extract, one with orange extract and the last batch with Bailey's. For the toppings I used various (basically anything I had in the pantry) coconut, chocolate sprinkles, almond sprinkles, toffee sprinkles and for the last I melted down some extra chocolate, dipped the truffle in the chocolate and finished with small walnut on the top.