Step 1 Preheat oven to 170C. Line 2 baking trays with baking paper. Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Place combined flour and poppy seeds in a bowl. Stir to combine. Add to butter mixture, 1 tablespoon at a time, beating until combined. Turn onto a lightly floured surface and gently knead until smooth.
Step 2 Roll level tablespoonfuls of dough into 12cm logs. Place on the lined trays. Bake for 17 mins or until firm and light golden. Set aside on trays to cool.
Step 3 Tint extra sugar pink with food colouring. Dip 1 end of each biscuit in chocolate and tap on side of bowl to remove excess. Return to lined tray and sprinkle with pink sugar or shimmer powder. Set aside for 30 mins to set.
