Blueberry Lemon Poppy Seed Drop Biscuits

MAKES 26 PREP 30 mins COOKING 10 mins

200 g butter, chopped

½ cup (110 g) caster sugar

½ cup (125 g) firmly packed

brown sugar

finely grated zest of 1 lemon

2 eggs, plus 1 egg white

2 cups (300 g) plain flour

1 tbsp cornflour

1 tbsp poppy seeds

½ tsp baking powder

¼ tsp baking soda

¼ cup (50 g) finely chopped

pistachios

1 cup Blueberry Haven blueberries

icing sugar to serve

Preheat oven to 180°C. Grease and line 4 baking trays with baking paper (or one tray and bake in batches).

Place butter, sugars and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat on high until pale and combined. With the motor running, add the eggs one at a time, reserving the egg white for later, incorporating into the mixture before adding the next. Remove from stand mixer and fold through flours, poppy seeds, baking powder and baking soda. Chill mixture for 15 minutes or until firm to touch.

Lightly whisk reserved egg white in a bowl, place pistachios in a second bowl.

Roll heaped tablespoons of mixture between hands into a ball. Dip half the dough in egg white and then chopped pistachios.

Transfer to prepared trays, nut side facing up and spacing 3 cm apart. Flatten with the palm of your hand slightly then use a finger to indent the centre of the biscuit and add a blueberry. Bake for 10 minutes or until golden then stand to cool on tray. Sift over icing sugar to serve.

Samantha Parish is latitude’s newest contributor and brings with her a wealth of knowledge and experience, with over eight years of working as a freelance chef and recipe writer in Australia and New Zealand. Sam’s food ethos is MOF MOF: Maximum of Flavour, Minimum of Fuss, producing beautiful recipes that show off how smart you can cook when you cook simply. Mofmof.space