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.



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

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



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.

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.