In a bowl beat together the butter and icing sugar.
Add the orange zest and extract and poppy seeds and mix these in
Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough.
Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes.
Now preheat your oven to 160°C.
Roll out the dough on a lightly dusted worktop to around 5mm thick.
Dip your cutter in flour and cut out the biscuits, carefully transfer onto your lined Pyrex baking tray.
Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches).
Leave the biscuits on the tray for 5 minutes to let them firm up a little, then carefully transfer to a wire rack to cool.
Break your chocolate into pieces and place in your small Pyrex bowl which is sitting over a pan of gently simmering water- don’t let the water touch the bottom of the bowl, or boil (you could melt the chocolate in the microwave on a very low setting).
When the biscuits have cooled, put some extra baking paper under the cooling rack and use a spoon to splatter and drizzle over the melted chocolate then let this set and enjoy your bickies with a nice cuppa.