Zesty orange, poppy seed and milk chocolate biscuits recipe
These tasty biscuits are easy to make and perfect for when your little ones want to get into the kitchen and bake their own sweet treat.
The biscuit mix can be cut into any shape you fancy for a rainy day bake or special occasion. Plus the little hands will enjoy decorating the biscuits with milk chocolate, which perfectly complements the zesty combination of orange and seeds, introducing them to new textures and flavours.
You'll need a shallow baking tray and a biscuit cutter to make this recipe.
Ingredients
- 175 g unsalted butter, soft
- 75 g golden icing sugar
- 1 orange, zest only
- 2 drops orange extract
- 15 g poppy seeds
- 15 g sesame seeds
- 225 g self-raising flour
- 75 g milk chocolate
- 6.2 oz unsalted butter, soft
- 2.6 oz golden icing sugar
- 1 orange, zest only
- 2 drops orange extract
- 0.5 oz poppy seeds
- 0.5 oz sesame seeds
- 7.9 oz self-raising flour
- 2.6 oz milk chocolate
- 6.2 oz unsalted butter, soft
- 2.6 oz golden icing sugar
- 1 orange, zest only
- 2 drops orange extract
- 0.5 oz poppy seeds
- 0.5 oz sesame seeds
- 7.9 oz self-raising flour
- 2.6 oz milk chocolate
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 10
Step-by-step
- In a bowl beat together the butter and icing sugar. Add the orange zest and extract and poppy seeds and mix these in.
- Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough.
- Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes. Now preheat your oven to 160°C/315°F/gas mark 2 and line your baking tray with non-stick baking parchment.
- Roll out the dough on a lightly dusted worktop to around 5mm thick. Dip your cutter in flour and cut out the biscuits, carefully transfer onto your lined baking tray.
- Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches). Leave the biscuits on the tray for 5 minutes to let them firm up a little, then carefully transfer to a wire rack to cool.
- Break your chocolate into pieces and place into a small heatproof bowl which needs to sit over a pan of gently simmering water - don’t let the water touch the bottom of the bowl, or boil (you could also melt the chocolate in the microwave on a very low setting).
- When the biscuits have cooled, put some extra baking paper under the cooling rack and use a spoon to splatter and drizzle over the melted chocolate then let this set and enjoy your bickies with a nice cuppa.
This recipe was devised by Cathryn Dresser for Pyrex National Baking Week.
Main image: zoryanchik/Shutterstock
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