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Red Poppy Flower Biscuits

Red Poppy Flower Biscuits

Pretty Red Poppy Flower Biscuits – a recipe taken from the Dairy Diary 2023.



Red Poppy Flower Biscuits

Ingredients

Butter 110g (4oz)

Caster sugar 75g (3oz)

Plain flour 110g (4oz), plus extra for dusting

Semolina 50g (2oz)

Lemon extract 1 tsp

Red ready to roll icing 175g (6oz)

Black ready to roll icing 50g (2oz)

Instructions

1

Put butter, sugar, flour, semolina, a pinch of salt, and lemon extract in the bowl of a food processor and whizz to a smooth dough. Cover in clingfilm and chill for 1 hour.

2

Preheat oven to 160°C/140°fan/Gas 3. On a flour-dusted surface, roll out the dough to 1cm (¼ in) thick. Stamp out flowers using a 7cm (2¾ in) flower cutter. Reroll the dough to make about 18 flowers.

3

Transfer to prepared baking sheets and bake in the oven for 15-20 minutes until lightly golden. Transfer to a wire rack to cool.

4

Using a 6cm flower cutter, stamp out red icing flowers. Wet slightly underneath and secure on top of each biscuit. Roll a small pea-sized piece of black icing and push in the centre. Using a fork, make short indents around each petal.

Nutrition Per Serving

Fibre
0.3g

Salt
0g

Sugar
16g

I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!

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