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1
In a bowl beat together the butter and icing sugar.
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2
Add the orange zest and extract and poppy seeds and mix these in.
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3
Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough.
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4
Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes.
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5
Now preheat your oven to 160C and line your baking tray with non-stick baking parchment.
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6
Roll out the dough on a lightly dusted worktop to around 5mm thick.
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7
Dip your cutter in flour and cut out the biscuits, carefully transfer onto your lined baking tray.
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8
Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches).
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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.
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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).
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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.
