Browsing Tag


July 15, 2015

Bake the Book / Citrus Poppyseed


Citrus Poppyseed Biscuits

I’ve never baked a biscuit where I had to let it rest in the fridge for three hours. I ended up making this one over two days because I misjudged the recipe! But it was a really satisfying feeling to slice through the cooled dough and it made really even biscuits. These are great for a little morning tea with a cup of Earl Grey tea. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.

Makes 36

125g unsalted butter, softened
170g caster sugar
1 teaspoon natural vanilla extract
1 tablespoon finely grated orange zest
1 tablespoon finely grated lime zest*
1 tablespoon orange juice
1 tablespoon lime juice
250g plain flour
1/4 teaspoon baking powder
2 tablespoons poppy seeds
*You might need more juice if the dough is a bit dry.


1. Cream the butter, sugar and vanilla in a medium sized bowl using electric beaters until pale and fluffy, then add the orange and lime zest, and orange and lime juice, beating until just combined. Sift in the flour, baking powder and poppy seeds and stir with a wooden spoon to form a soft dough. Divide the mixture into two and wrap each half in plastic wrap. Refrigerate for 1 hour.
2. Roll out each piece of dough on a lightly floured work surface to form a log. Put on a try and fold the baking paper over to cover the dough and then cover it in plastic wrap and refrigerate for two hours.
3. Preheat the oven to 170 degrees Celsius. Line two baking trays with baking paper.
4. With a sharp knife, trim the ends and then thinly slice the dough into 5mm cookies and place in the trays 4cm apart. Bake for 10-12 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

These cookies will keep for up to two weeks in an air-tight container.

*I think lemon would also do the trick.