Zesty orange, seed and milk chocolate biscuits recipe

1. 1

   In a bowl beat together the butter and icing sugar.

2. 2

   Add the orange zest and extract and poppy seeds and mix these in.

3. 3

   Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough.

4. 4

   Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes.

5. 5

   Now preheat your oven to 160C and line your baking tray with non-stick baking parchment.

6. 6

   Roll out the dough on a lightly dusted worktop to around 5mm thick.

7. 7

   Dip your cutter in flour and cut out the biscuits, carefully transfer onto your lined baking tray.

8. 8

   Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches).

9. 9

   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.

10. 10

    Break your chocolate into pieces and place into a small heatproof bowl which needs to sit over a pan of gently simmering water - dont 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).

11. 11

    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.

* Per serving · 4 servings · Values may vary.