by Leah Halmagyi


  • 250g unsalted butter, at room temperature
  • 1¼ cups sugar
  • 1 tsp almond essence
  • 2 tsp vanilla paste
  • 3 large eggs
  • 4 cups all-purpose flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup poppy seeds
  • ½ cup sultanas, chopped
  • ½ cup honey
  • ½ cup milk
  • finely grated juice and zest of 1 lemon


Preparation time: 20 minutes
Cooking time: 40 minutes
Makes: 24

1 Preheat oven to 180°C. Combine the butter, one cup sugar, almond essence and half the vanilla in the bowl of an electric mixer and beat until very light. Add two eggs and beat until smooth. Sift the flour, baking powder and half the salt together, then fold in and knead gently until a dough forms. Refrigerate until firm.
2 Toast the poppyseeds until aromatic, then grind in a spice grinder or seed mill until cracked. Combine with the sultanas, remaining sugar, remaining salt, honey, milk, zest and juice in a saucepan and simmer until thickened. Set aside to cool.
3 Roll out the dough to 4mm thick, then cut into 7cm discs. Beat the remaining egg and brush onto the pastry. Pipe two teaspoons of filling onto each disc, then fold the edges to make a triangle.
4 Arrange the biscuits on a lined oven tray and bake for 20-22 minutes, until deep golden. Cool on a wire rack.