Lemon And Poppy Seed Cookies

• 150 grams butter
• 225 grams brown sugar
• 1 egg, beaten
• 2 teaspoons lemon juice
• 250 grams plain flour
• 1/2 teaspoon bicarb of soda
• 3/4 teaspoon baking powder
• 100 grams candied lemon peel
• 50 grams poppy seeds

1. Cream together butter and sugar until light and fluffy (takes about 5 mins with a mixer)
2. Add the egg and lemon juice and mix well
3. Sift flour, bicarb of soda and baking powder into a large bowl. Stir in wet ingredients until just combined
4. Mix in the candied lemon peel and poppy seeds
5. In an ideal world you should leave the cookie dough in the fridge for 24 hours for a super chewy cookie. I very rarely can wait this long and usually bake them immediately - this just makes for a crispier cookie.
6. Pre-heat oven to 170 degrees C. If you've had the dough in the fridge for 24 hours, let it come back to room temperature so it'll be more malleable and easier to shape
7. Shape cookie dough into golf ball sized balls. Place them on baking trays, pressing down slightly
8. Bake for 12-15 mins.
9. Transfer to a wire rack to cool. Enjoy!

butter, brown sugar, egg, lemon juice, flour, bicarb of soda, baking powder, poppy seeds

Taken from food52.com/recipes/21724-lemon-and-poppy-seed-cookies (may not work)