200 g plain flour

a pinch of salt

50 g icing sugar

50 g golden caster sugar

the grated rind of 1 lemon

2 teaspoons poppy seeds

120 g unsalted butter, chilled and diced

1 medium egg, beaten

several baking sheets, lightly greased

Makes about 26

Put the flour, salt, sugars, grated lemon rind and poppy seeds into a food processor and combine thoroughly. Add the cold chunks of butter process until the mixture resembles fine crumbs. Add the egg and process again until the dough clumps together.

Shape the dough into a log about 7 cm in diameter and wrap it in foil. Chill until hard – at least 2 hours, or up to 1 week. The mixture can be sliced and baked when needed.

When you are ready to cook the biscuits, slice the logs into rounds about 5 mm thick, and place them slightly apart on the prepared baking sheets.

Bake in a preheated oven at 180°C (350°F) Gas 4 until the adges are just beginning to turn golden brown – about 10 – 12 minutes. Transfer to a wire rack, and let cool.

Store in an airtight container and eat within 5 days, or freeze for up to 1 month.