Citrus and poppy seed melting moments
For a tasty twist on these classic biscuits, add orange and lemon rind to the super soft bikkies and sandwich them with citrus flavoured buttercream.
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.
Note: + cooling & 5 mins standing time
- 2 tbs milk
- 2 tsp poppy seeds
- 250g butter, softened
- 1½ cups (225g) plain flour
- ½ cup (80g) icing sugar mixture
- ½ cup (75g) cornflour
- 2 tbs custard powder
- 1 tsp finely grated lemon rind
- 1 tsp finely grated orange rind
- 120g butter, softened
- 1⅓ cups (215g) icing sugar mixture
- 2 tsp finely grated lemon rind
- 2 tsp lemon juice
- 2 tsp orange juice
Preheat oven to 160°C. Line 2 baking trays with baking paper.
Combine the milk and poppy seeds in a small bowl. Set aside for 5 mins to soak. Drain well, discarding the milk.
Use an electric mixer to beat the butter in a bowl until pale and creamy. Add the flour, icing sugar, cornflour, custard powder, lemon rind, orange rind and poppy seeds. Use a wooden spoon to stir until combined.
Roll 2-tsp portions of mixture into balls. Place on lined trays. Use a fork dusted in icing sugar to gently flatten. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Set aside on the trays to cool completely.
To make the citrus buttercream, use an electric mixer to beat the butter and icing sugar in a bowl until very pale and creamy. Add the lemon rind, lemon juice and orange juice and beat until well combined. Place in a piping bag fitted with a 1cm fluted nozzle. Pipe buttercream over the flat side of half the biscuits. Top with the remaining biscuits. Store in an airtight container at room temperature for up to 3 days.