Orange & Poppy Seed Biscuits

Orange & Poppy Seed Biscuits

Orange & Poppy Seed Biscuits Recipe

I have had this recipe for about 6 years now and don’t make these as often as I should. They are relatively easy to make. I just have to make sure that I have enough orange juice and an orange. Fortunately I have everything else waiting for me in the pantry. The first time I made these was for a party and I was able to put them in tins and give them away to guests. Next time I halved the ingredients and made less. The choice is now yours! They are very versatile as you can make them ahead of time. Give these tasty little treats a go, you won’t be disappointed. Enjoy!

Preparation Time 15 minutes

Cooking Time 12 minutes

Makes 80


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 ½ cups) plain flour
1 teaspoon bicarbonate of soda


230g (1 ½ cups) icing sugar mixture
1 teaspoon unsalted butter, softened
2 tablespoons fresh orange juice


Preheat oven to 180° C
Line 4 baking trays with non-stick baking paper
Combine poppy seeds, rind and juice in a bowl
Set aside for 10 minutes
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
Drop heaped teaspoonfuls on lined trays, 5 cm apart
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

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 and cut a small hole in 1 corner and drizzle icing over the cold biscuits


You can make these up to 2 days ahead and store in single layers, between sheets of non-stick baking paper in an airtight container
Refrigerate and when needed just place on lined trays and bake
Freeze for up to 3 months: Place teaspoonfuls of dough, in single layers, between sheets of non-stick baking paper in an airtight container then label and freeze
When ready to bake, place quantities of frozen dough on lined baking trays, about 5 cm apart and then place in oven as per method above
Store the baked biscuits when cool in an airtight container in the pantry

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