Lemon Poppy Seed Biscuits/Cookies

Step 1: Preheat oven to 175C.

Step 2: In a small saucepan, bring lemon juice to a simmer and add 100 grams butter and let melt and then remove from heat and set aside.

Step 3: In a mixing bowl combine flour, baking powder and salt (unless using low salted butter then omit salt) and set aside.

Step 4: In a stand mixer, whisk remaining butter, 150 grams sugar and honey together until smooth and cream,

Step 5: Keep the mixer running on medium high and add the egg and melted lemon-butter mixture and beat for 3 minutes or until very light and pale in colour.

Step 6: Reduce speed to low and add vanilla, lemon zest and poppy seeds and once combined, add dry ingredients and mix on low until smooth, blend until smooth.

Step 7: Pop the mix in the fridge for 10 minutes to firm up.

Step 8: Combine the remaining 50 grams sugar with a 1/2 teaspoon of lemon zest on a plate.

Step 9: Roll or scoop us walnut-sized balls of dough and place on a prepared cookie sheet, keep fairly separated.

Step 10: Dip the bottom of a glass in water, then into sugar-zest mix, then press the glass gently on top of the biscuit/cookie, flattening the biscuits/cookies just a little as you go and repeat until you have topped all the biscuits/cookies and follow with a sprinkle of poppy seeds over the top, then press again with the glass.

Step 11: Bake for 11 to 12 minutes, or until perfectly golden around the edges and let cool for a few minutes before transferring the biscuits/cookies to a wire rack, where they will test your will power, cooling completely before you dig in.