“I ate POPPY SEEDS?!?!”










This was the reaction from our Irish friend after I told her,
“oh yeah, those biscuits were Orange Poppyseed…”


Poppies are everywhere– and they are gorgeous! A few weeks ago we took some of the Poppy bulbs from our backyard and clipped them so that they would dry out. They sound like shakers. When you dump out the seeds they just keep coming. So fun!

Orange Poppyseed Cookies
  • 2 tbs poppy seeds
  • finely grated zest of 1 orange
  • 1 tbs fresh orange juice
  • 250g unsalted butter, at room temperature
  • 295g (1 1/3 cups) caster sugar
  • 2 eggs, lightly whisked
  • 375g (2 1/2 cups) plain flour {we used self raising so we cut ot the bicarbonate}
  • 1 tsp bicarbonate of soda
  • ICING:
  • 230g (1 1/2 cups) icing sugar mixture
  • 1 tsp unsalted butter, softened
  • 2 tbs fresh orange juice
  • 1 tsp of orange zest
  1. Preheat oven to 180 Celsius (355 Fahrenheit) and line a couple of baking trays with non-stick baking paper.
  2. Add the poppy seeds, orange rind and orange juice in a jug or bowland set aside for 10 minutes to infuse.
  3. Use an mixer fitted with a paddle attachment and beat butter, sugar and eggs in a bowl until combined.
  4. Use a wooden spoon or spatula to stir in flour, bicarbonate of soda and poppy seed mixture until just combined.
  5. Drop heaped teaspoonfuls on the baking trays, 5cm apart.
  6. Bake for 12-14 minutes or until golden. Leave on the baking tray for 5 minutes before transferring to a wire rack to cool.
  7. To make the icing, place icing sugar mixture, butter, zest and juice in a bowl and stir until smooth and glossy.
  8. Use a piping bag or spoon and drizzle the icing over the cookies.

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