Sometimes, you bake a recipe so often that you can measure the ingredients from memory. You've always got everything in stock in the cupboard, and the finished product never lasts long in the cupboard. And then you don't bake it for years and years, and forget the recipe and have to hunt it out.
This is one such recipe (there are a few over the course of this month.) I think Chloe was about 3 when I first made these cookies, and they were a much loved staple during her childhood. In fact, it was Chloe that asked a few weeks ago if this one was on the list, and I cooked them as soon as I could and sent her the recipe. I hope they turned out just as she remembers!
250g butter, softened
1 cup icing sugar
2.5 cups plain flour
grated rind of 1 orange
* cream butter and sugar until light and fluffy
* add rind, and mix well
* add sifted flour, and poppyseeds, mix well
* pour onto lightly floured surface, knead gently
* roll into 2 equal sized logs, refrigerate 2 hours
** can be frozen at this point
** to bake, slice into half inch slices using a serrated knife
** bake at 180°C for 14 minutes, or until golden brown