These adorable lemon poppy seed biscuits with a tangy cream cheese topping are finished off with beautiful strawberry roses and fresh mint leaves.
2 people made this
Makes: 24 tartlets
225g unsalted butter, room temperature
150g caster sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
300g plain flour
2 tablespoons poppy seeds
1 teaspoon sea salt
225g cream cheese
60g soured cream
2 1/2 tablespoons caster sugar
1 small bunch fresh mint
Method Prep:40min › Cook:12min › Ready in:52min
Preheat the oven to 180 C / Gas 4. Line 2 baking trays with parchment.
Combine butter and 150g caster sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, lemon juice, lemon zest and vanilla extract. Stir in flour, poppy seeds and salt until biscuit dough comes together and no floury patches remain.
Pinch off 1 1/2 teaspoon-sized pieces of dough and roll into balls. Place balls on the lined baking trays. Press down on each ball with your thumb to create a small indent.
Bake in the preheated oven until firm, about 7 minutes. Remove biscuits from the oven and use the back of a spoon to reinforce each indent. Continue baking until biscuits are barely golden around the edges, about 5 minutes more.
Transfer biscuits to a wire rack to cool completely.
Mix cream cheese, soured cream and 2 1/2 tablespoons sugar together in a bowl until well blended. Fill each cooled biscuit with 1/2 teaspoon of the cream cheese mixture.
To make strawberry roses: Make 4 deep cuts along the bottom third of each strawberry using a sharp knife. Fan out the cuts carefully so they open up. Repeat this process, cutting in between the cuts from the row below, until you reach the top.
Place a strawberry rose on each biscuit; tuck 1 or 2 mint leaves around each strawberry.