Poppy seed and lemon biscuits

Poppy seed and lemon biscuits

By
From
Mark Hix On Baking
Makes
20
Photographer
Jason Lowe

These delicate biscuits are perfect for serving with ice cream or sorbet. I find the best way to spread these onto a tray is to use a template made from an old ice cream or plastic container lid. Simply take your lid and cut out a rectangle about 15 cm long, leaving a little extra thumb-sized piece at the end to hold while spreading. Now cut out the centre of the rectangle about 1 cm from the edge and you’ll be left with a great template for spreading these kinds of biscuit mixes.

Ingredients

Quantity Ingredient
100g icing sugar
100g butter, softened
1 lemon, finely zested
a few drops vanilla extract
A pinch salt
2 small egg whites, lightly whisked
100g plain flour
1 tablespoon poppy seeds

Method

  1. Mix the icing sugar, butter, lemon zest, vanilla extract and salt together in a mixer on a low speed for 30 seconds or so, then turn the speed up a little and mix for another 30 seconds. Slowly add the egg white until mixed well, then remove from the machine and fold in the flour and poppy seeds by hand. Preheat the oven to 180°C.
  2. Place the plastic template onto a non-stick baking tray or a tray lined with silicone paper. Using a palette knife or spatula, spread a thin layer of the mixture into the cut-out part of the template. Carefully remove the template and repeat with the rest of the mixture.
  3. Bake for about 6–7 minutes or until lightly golden, then remove from the oven. If you want to shape the biscuits, then remove them from the tray with a palette knife while they are still warm and wrap them around a rolling pin or bottle until they cool down and crisp up. (Try rolling them around a sharpening steel or something similar to get cigarette shapes, if you wish.) Store in an airtight container in a dry place for up to 48 hours.
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