Citrus and poppy seed melting moments

Melting moments look amazing and taste delicious. I'm going to show you how to make citrus and poppy seed melting moments that have a lovely, zesty flavour. Here's how to do it.

Start by preheating the oven to 160 degrees. Line two baking trays with some baking paper. Soak some poppy seeds in some milk. This will soften the seeds and bring out their flavour. You just let them stand for about five minutes.

Now the seeds have soaked for five minutes, drain them over a small bowl and you can discard the milk. Now, we're going to add some butter to an electric mixer and we're going to beat it until it's white as possible. It’s important to keep on beating the butter. You want to get a lot of air into the butter to make a light, textured biscuit. Then, add the rest of the ingredients to the butter. We've got flour, icing sugar, corn flour, custard powder and some lemon and orange rind and then of course, the poppy seeds. Just stir it until it's combined. You don't want to over mix it because you don't want to have a tough biscuit.

To shape the biscuits, I like to use a teaspoon and I like to be quite precise so that they're all the same size. Dip a fork in some icing sugar and just gently press down onto the dough. It gives you a lovely pattern.

Bake the biscuits for 15 minutes until golden brown. Once the biscuits are cooked, leave them on the trays to cool completely.

These wouldn't be melting moments without a delicious buttercream filling. I’ve got some icing sugar and I'm going to add some butter. Whip that until it's  light and creamy.  Add lemon rind, some lemon juice and orange juice. I'm just going to beat it until it's well combined. To pipe the filling into the biscuits, I've just got a piping bag with a 1cm fluted nozzle and I'm just going to put the icing into it. I find it's really easy to fill a piping bag if you put it over a glass. If you don't have a piping bag, you can just pick up a resealable bag and cut off the corner.

To pipe the biscuits, we're just going to turn all of these so that the flat sides face up. Then, pipe the buttercream on. Not too much filling because when you put the top on, the biscuit will squish out the filling.

All we have to do is sandwich with the top biscuits. If you want to make the melting moments ahead of time, you can store the unfilled biscuits in an airtight container for up to three days.