Name: Lemon and poppy seed biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons finely grated lemon rind; 1 ½ cups (330g) caster sugar; 250g butter, chopped, softened; 1 egg; 2 1/3 cups (350g) plain flour; 1 teaspoon bicarbonate of soda; 2 teaspoons poppy seeds, plus extra for decorating; 250g white chocolate, melted

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

2 tablespoons finely grated lemon rind

1 ½ cups (330g) caster sugar

250g butter, chopped, softened

1 egg

2 1/3 cups (350g) plain flour

1 teaspoon bicarbonate of soda

2 teaspoons poppy seeds, plus extra for decorating

250g white chocolate, melted

Method

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

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

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.

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

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

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

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