Baking

Lemon and poppy seed biscuits

Perfect with a steaming cup of tea.
Lemon and poppy seed biscuits with white chocolate
Lemon and poppy seed biscuits with white chocolate
Con Poulos
18 biscuits
15M
15M
30M

Lemon and poppy seed is a classic combination for a reason, and we’ve given the crowd-pleasing duo a creative update in biscuit form, dipped in white chocolate. These lemon and poppy seed biscuits are suitable to freeze before you’ve dipped them in white chocolate.

You’ll need these…

Ingredients

Method

1.

Preheat oven to 180°C/350°F. Grease three oven trays; line with baking paper.

2.

Combine the lemon rind and sugar in a medium bowl. Use your fingertips rub the lemon rind through sugar.

3.

Beat the butter, sugar mixture and egg with an electric mixer until combined. Stir in combined sifted flour and bicarb in two batches until just combined. Beat in the poppy seeds.

4.

Roll mixture into 2 level tablespoons of mixture into balls and place 5cm apart on trays. Freeze for 15 minutes.

5.

Bake biscuits for about 15-18 minutes or until light golden. Cool on trays.

6.

To decorate, spread half of each cookie with white chocolate and sprinkle with extra poppy seeds. Stand until set.

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