Orange & poppy seed biscuits
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How to make Orange & poppy seed biscuits
Yield = 80Prep time: 0:15
Cook time: 0:12
Total time: 0:27
Ingredients
- 2 tablespoons poppy seeds
- 1 tablespoon finely grated orange rind
- 1 tablespoon fresh orange juice
- 250g unsalted butter, at room temperature
- 295g (1 1/3 cups) caster sugar
- 2 eggs, lightly whisked
- 375g (2 1/2 cups) plain flour
- 1 teaspoon bicarbonate of soda
icing
- 230g (1 1/2 cups) icing sugar mixture
- 1 teaspoon unsalted butter, softened
- 2 tablespoons fresh orange juice
Method
- Step 1 Preheat oven to 180°C. Line 4 baking trays with non-stick baking paper.
- Step 2 Combine poppy seeds, rind and juice in a bowl. Set aside for 10 minutes.
- Step 3 Meanwhile, use an electric beater to beat butter, sugar and eggs in a bowl until combined. Use a wooden spoon to stir in flour, bicarbonate of soda and poppy seed mixture until just combined. (To freeze, see below.) Drop heaped teaspoonfuls on lined trays, 5cm apart.
- Step 4 Bake in the preheated oven, swapping trays halfway, for 12-14 minutes or until golden. Set aside for 5 minutes before transferring to a wire rack to cool.
- Step 5 To make the icing, place icing sugar mixture, butter and juice in a bowl and stir until smooth and glossy. Place in a plastic bag. Cut a small hole in 1 corner and drizzle icing over the cold biscuits.
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