Pink Grapefruit and Poppy Seed Biscuits

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Buttery and crumbly, these are a tea-time triumph. Grapefruit zest is the zingiest of all the citrus fruits – the flavour dances on your tongue and lingers a little while longer than orange and lemon. This recipe is inspired by biscuits that we used to sell, designed by our very first apprentice, lovingly dug out of the Luminary archives to honour her and all she has achieved since.

MAKES 24

250g unsalted butter, softened

80g caster sugar

50g icing sugar

grated zest of 1 pink grapefruit (although any grapefruit will work well if you can’t find a pink one!)

1 medium egg

1½ tsp vanilla extract

330g plain flour, plus extra for dusting

½ tsp fine salt

3 tbsp poppy seeds

2 tbsp granulated sugar

Using an electric mixer, cream together the butter, caster and icing sugars and grapefruit zest until light and fluffy, then beat in the egg and vanilla until fully combined.

On a slow speed, gradually add in the flour, salt and 1 tablespoon of the poppy seeds and gently mix it into a speckled dough. Stop mixing as soon as there’s no more flour visible.

Turn the dough out onto a clean, lightly floured work surface and gently roll it into a log shape, about 30 × 10cm. Wrap tightly in clingfilm, twisting it at the ends to pull it tight. Place in the freezer for 30–60 minutes to rest and chill.

Preheat the oven to 180°C/160°C fan/Gas Mark 4 and line 2 baking trays with baking paper.

Tip the granulated sugar and remaining poppy seeds into a baking tray with a rim, unwrap the dough and roll it gently in the mixture to coat the outside.

Use a sharp knife to cut the log into 24 equal slices, each about 1cm thick, and place them on the lined trays at least 5cm apart to allow for spreading.

Bake for 12–15 minutes until golden brown.

Leave the biscuits to cool for 5 minutes on the trays before transferring to a wire rack to cool completely.