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.

28

30m

Note: + cooling & 5 mins standing time

15m

Ingredients

  • 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

Citrus buttercream

  • 120g butter, softened
  • 1⅓ cups (215g) icing sugar mixture
  • 2 tsp finely grated lemon rind
  • 2 tsp lemon juice
  • 2 tsp orange juice

Method

STEP 1

Preheat oven to 160°C. Line 2 baking trays with baking paper.

STEP 2

Combine the milk and poppy seeds in a small bowl. Set aside for 5 mins to soak. Drain well, discarding the milk.

STEP 3

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.

STEP 4

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.

STEP 5

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.