Whole Wheat Poppy Seed Biscuit Recipe – Lemon Zest & Easy Baking

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Poppy Seed Biscuit Recipe – Lemon Zest & Easy Baking

Hey everyone! I’m so excited to share this recipe with you. These whole wheat poppy seed biscuits are a little slice of sunshine – seriously, the lemon zest just makes them. I first made these when I was craving something a little different with my evening chai, and they’ve been a hit ever since! They’re perfect for a quick snack, a little something sweet with your tea, or even a delightful treat to share with friends. Let’s get baking!

Why You’ll Love This Recipe

These biscuits aren’t just delicious; they’re also surprisingly easy to make. Plus, using whole wheat flour adds a lovely nutty flavour and a bit of extra goodness. The poppy seeds give a delightful little crunch, and the lemon zest… well, it just brightens everything up! They’re a little bit special, but totally achievable for bakers of all levels. And did I mention they smell amazing while they bake?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup whole wheat flour (about 120g)
• ¼ cup powdered sugar (about 30g)
• 2 tablespoons poppy seeds (about 18g)
• 2 teaspoons lemon juice (about 10ml)
• ½ teaspoon lemon zest (from about 1 lemon)
• ½ teaspoon baking powder (about 2.5g)
• 4 tablespoons oil (about 60ml)
• A pinch of salt
• Ice water, as needed (about 2-4 tablespoons)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Whole Wheat Flour benefits: I love using whole wheat flour because it’s packed with fibre and nutrients. It gives these biscuits a lovely, wholesome flavour. You can also use atta, the Indian whole wheat flour, for a slightly different, equally delicious result.
• Poppy Seeds – nutritional value & regional use: Poppy seeds (khus khus) aren’t just pretty; they’re a good source of calcium and fibre! They’re commonly used in Indian sweets and savoury dishes, adding a unique texture and flavour.
• Lemon Zest – freshness & aroma: Don’t skip the lemon zest! It really elevates the flavour. Make sure to zest the lemon before you juice it. A microplane is perfect for this, but a fine grater works too.
• Choice of Oil – neutral vs. flavored: I usually use a neutral oil like sunflower or canola oil, but you could experiment with a mild olive oil for a slightly different flavour. Avoid strongly flavoured oils, though, as they’ll overpower the lemon.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a bowl, whisk together the whole wheat flour, baking powder, salt, and poppy seeds. Just give it a good mix to make sure everything is evenly distributed.
3. In a separate bowl, combine the oil, powdered sugar, lemon juice, and lemon zest. Whisk until it’s all smooth and lovely.
4. Now, pour the wet ingredients into the dry ingredients. Mix everything together until it starts to come together. Gradually add ice water, a tablespoon at a time, until a firm dough forms. Don’t overmix!
5. Wrap the dough tightly in cling film and refrigerate for at least 30 minutes. This helps the dough chill and makes it easier to roll out.
6. Once chilled, roll the dough out on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes. I love using flower shapes, but anything goes!
7. Place the biscuits onto the prepared baking tray and bake for 10-12 minutes, or until the edges are golden brown.
8. Let the biscuits cool completely on a wire rack before storing them in an airtight container. Trust me, they’re worth the wait!

Expert Tips

• Don’t overwork the dough! Overmixing can result in tough biscuits.
• Using ice water is key to a flaky texture.
• Chilling the dough is non-negotiable. It makes all the difference in rolling and baking.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: For a vegan version, you could experiment with an egg replacer like flaxseed meal mixed with water, though these biscuits don’t traditionally contain egg.
• Gluten-Free Adaptation: If you need a gluten-free option, try a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum for binding.
• Spice Level – adding a hint of cardamom: My friend Priya loves adding a pinch of cardamom powder to the dough for a warm, fragrant twist.
• Festival Adaptations: During Diwali, I like to make these in diya (lamp) shapes. For Christmas, stars and trees are perfect! They also make lovely edible gifts.

Serving Suggestions

These biscuits are delicious on their own, but they’re even better with a cup of chai or coffee. They also pair beautifully with a dollop of yogurt or a light fruit spread.

Storage Instructions

Store these biscuits in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

1. Can I use all-purpose flour instead of whole wheat flour? What will be the difference?

You can! The biscuits will be a bit lighter and less nutty in flavour. They’ll also be slightly less dense.

2. What is the best way to store these biscuits to keep them fresh?

An airtight container is your best bet. Adding a slice of bread to the container can also help absorb moisture and keep them crisp.

3. Can I make the dough ahead of time and freeze it?

Absolutely! Wrap the dough tightly in plastic wrap and then in foil. It will keep in the freezer for up to a month. Thaw overnight in the refrigerator before rolling and baking.

4. My dough is too sticky, what should I do?

Add a little more flour, one tablespoon at a time, until the dough is manageable. Remember not to overwork it!

5. Can I add different extracts or spices to change the flavor profile?

Definitely! Vanilla extract, almond extract, or a pinch of nutmeg would all be lovely additions.

6. What type of oil works best in this recipe and why?

A neutral oil like sunflower or canola oil is best because it won’t compete with the lemon flavour. You want the lemon to shine!