These Lemon and Poppy Seed Biscuits are a lovely light flavoured biscuit. Perfect with a cup of tea and also for school lunch boxes.
The first time I made them, I didn’t have any plain flour left (I used this recipe from taste.com) so thought I could get away with using self raising flour. The lemon biscuits tasted great – they were just flatter than pancakes as you can see below!
Second time around though I used plain flour and had proper size biscuits!
Lemon and Poppy Seed Biscuits
- 1 cup caster sugar
- 150g unsalted butter
- 1 egg
- 1 teaspoon baking powder
- 2 cups plain flour
- 1 tablespoon lemon juice
- 1 tablespoon finely grated lemon rind
- 1 tablespoon poppyseeds
Method:
1. Preheat oven to 175°C.
2. The dough makes about 36 biscuits so depending on the size of your trays you will need 2 or 3 lined with baking paper.
3. To a medium size bowl add sugar. Chop butter into chunks and soften butter in the microwave for about 15 – 20 seconds.
4. Cream the butter and sugar with and electric beater.
5. Once light and creamy add an egg and use the beater again to make sure it is well combined.
6. To the butter mixture add in combined flour and baking powder, poppyseeds, lemon rind and lemon juice.
7. Mix with a spoon until a dough is formed.
8. Use about a tablespoon of mixture for each biscuit and roll them into balls.
9. Leave room on trays for spreading.
10. Place in the oven and bake for 12 to 15 minutes or until they start to turn a light golden colour.
11. Let them sit on the trays for a few minutes to harden, before moving them to a wire rack to cool further.
- 1 cup caster sugar
- 150g unsalted butter
- 1 egg
- 1 teaspoon baking powder
- 2 cups plain flour
- 1 tablespoon lemon juice
- 1 tablespoon finely grated lemon rind
- 1 tablespoon poppyseeds
- Preheat oven to 175°C.
- The dough makes about 36 biscuits so depending on the size of your trays you will need 2 or 3 lined with baking paper.
- To a medium size bowl add sugar. Chop butter into chunks and soften butter in the microwave for about 15 - 20 seconds.
- Cream the butter and sugar with and electric beater.
- Once light and creamy add an egg and use the beater again to make sure it is well combined.
- To the butter mixture add in combined flour and baking powder, poppyseeds, lemon rind and lemon juice.
- Mix with a spoon until a dough is formed.
- Use about a tablespoon of mixture for each biscuit and roll them into balls.
- Leave room on trays for spreading.
- Place in the oven and bake for 12 to 15 minutes or until they start to turn a light golden colour.
- Let them sit on the trays for a few minutes to harden, before moving them to a wire rack to cool further.
Our Family Menu Plan For This Week.
Day Meal Type | Sat Wrap Meal | Sun Meat and Veg | Mon Soup | Tue Pasta | Wed Left Overs | Thu Slow Cooker | Fri Fun Night |
---|---|---|---|---|---|---|---|
Week Starting: 18th August | Tacos | Homemade Hamburgers Baking: PearMuffins | Slow Cooker Chicken Noodle Soup | Roast Vegetable Lasagne | Left Overs | Slow Cooker Beef Goulash with Dumplings | Rice paper rolls |
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes.