These are inspired by the lemon and poppyseed muffins that some coffee shop chains sell, but using that flavour combination to make a crunchy no-added-sugar biscuit rather than a sticky sugary muffin. They're nut-free, but not sesame-free; I still haven't completely cracked the "no allergens" puzzle.
100g/4oz/1 cup No 2 baking mix
1-2 tsp xylitol
2 tsp sesame seeds
2 tsp poppyseeds
Finely grated rind of 1 unwaxed lemon
25g/1oz butter or margarine
1 egg
1-2 tsp lemon juice
Stir the baking mix, xylitol, seeds and lemon rind together, then rub in the butter to get a mixture like fine breadcrumbs. Add the egg and stir in; the mixture needs to be fairly stiff, but not so dry that it won't hold together; you want something of about the same density and texture as wholemeal pastry. If need be, add a little lemon juice to help it to bind. Gather together, then divide into 9 or 10 small chunks and roll each into a rough ball. Flatten onto a non-stick or greased/lined baking tray and bake at 150 degrees C (fan) for about 15-20 minutes or until just starting to colour.
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