A great treat that youll see everyone nibbling on. A soft biscuit with sweet zesty flavours is really a dream.
Makes2828
Cook time20 mins20 minutes
Prep time20 mins20 minutes, + cooling & 30 mins setting time
+ cooling & 30 mins setting time
Ingredients
250g butter, softened
1/3 cup (75g) caster sugar
2 tsp finely grated lemon rind
2 cups (300g) plain flour
1/3 cup (60g) rice flour
2 tsp poppy seeds
1 tbs caster sugar, extra
Red liquid food colouring
150g Coles White Choc Buttons, melted
Gold shimmer powder, to decorate
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Method
Step 1
Preheat oven to 170°C. Line 2 baking trays with baking paper. Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Place combined flour and poppy seeds in a bowl. Stir to combine. Add to butter mixture, 1 tbs at a time, beating until combined. Turn onto a lightly floured surface and gently knead until smooth.
Step 2
Roll level tablespoonfuls of dough into 12cm logs. Place on the lined trays. Bake for 17 mins or until firm and light golden. Set aside on trays to cool.
Step 3
Tint extra sugar pink with food colouring. Dip 1 end of each biscuit in chocolate and tap on side of bowl to remove excess. Return to lined tray and sprinkle with pink sugar or shimmer powder. Set aside for 30 mins to set.
Prep time20 mins20 minutes, + cooling & 30 mins setting time
+ cooling & 30 mins setting time
Ingredients
250g butter, softened
1/3 cup (75g) caster sugar
2 tsp finely grated lemon rind
2 cups (300g) plain flour
1/3 cup (60g) rice flour
2 tsp poppy seeds
1 tbs caster sugar, extra
Red liquid food colouring
150g Coles White Choc Buttons, melted
Gold shimmer powder, to decorate
Description
A great treat that youll see everyone nibbling on. A soft biscuit with sweet zesty flavours is really a dream.
Method
Step 1
Preheat oven to 170°C. Line 2 baking trays with baking paper. Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Place combined flour and poppy seeds in a bowl. Stir to combine. Add to butter mixture, 1 tbs at a time, beating until combined. Turn onto a lightly floured surface and gently knead until smooth.
Step 2
Roll level tablespoonfuls of dough into 12cm logs. Place on the lined trays. Bake for 17 mins or until firm and light golden. Set aside on trays to cool.
Step 3
Tint extra sugar pink with food colouring. Dip 1 end of each biscuit in chocolate and tap on side of bowl to remove excess. Return to lined tray and sprinkle with pink sugar or shimmer powder. Set aside for 30 mins to set.
