20 cookies
10-12 minutes
Ingredients
- 175g unsalted butter, soft
- 75g golden icing sugar
- The freshly grated zest of 1 orange
- A drop or two of orange extract
- 15g poppy seeds
- 15g sesame seeds
- 225g self-raising flour
- 75g milk chocolate
Preparation
- 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.
- 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 Pyrex 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 in your small Pyrex bowl which is sitting over a pan of gently simmering water- don’t let the water touch the bottom of the bowl, or boil (you could 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.
