Vickys Remembrance Day Lemon Poppy Seed Cookies

  1. Cream together the sugar and Stork / butter, then mix in the milk, lemon zest and vanilla
  2. Mix in the flour, baking powder and xanthan gum if using until you form a dough.
  3. Gluten-free flour may need an extra tablespoon of milk added in
  4. Sprinkle in the poppy seeds and knead through
  5. Wrap in clingfilm and refrigerate for an hour
  6. Preheat the oven to gas 5 / 190C / 375F
  7. Roll or pat out the dough to around 5mm thick and cut rounds out with a 3 inch cookie cutter.
  8. I get between 24 - 30 depending on the flour I use
  9. Bake for 15 - 18 minutes until golden
  10. Transfer to a wire rack to cool completely
  11. Mix the icing sugar with just enough water to make a thick but spreadable glaze and pour some into a piping bag
  12. Pipe a white background circle onto each cookie and let set
  13. Remove 6 tablespoons of leftover white icing and colour 3 black and 3 green
  14. Colour the rest red
  15. The poppy emblem used by the British Legion is the shape of a number 8 with a wider bottom or a snowman if you can picture that better.
  16. Put the red icing in a piping bag and pipe that outline onto each cookie then go back and fill the shapes in
  17. When the red has set use the black to pipe a dot in the middle of each poppy
  18. Then use the green to make the stems or a leaf if you like
  19. Let set for a good hour before serving
  20. In memory of those who fought for their countries and laid down their lifes in the hope that the future could be lived in peace.
  21. Lest We Forget.

gold foil, sugar, light coconut milk, lemon zest, vanilla, flour, baking powder, xanthan, poppy seeds

Taken from cookpad.com/us/recipes/343231-vickys-remembrance-day-lemon-poppy-seed-cookies (may not work)

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