Ingredients :
- Lemon Poppyseed Cookies
- 170 grams gold foil-wrapped Stork block (dairy & soy-free) / butter
- 170 grams granulated sugar
- 3 tbsp light coconut milk
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 260 grams gluten-free / plain flour
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum if using gluten-free flour
- 1 tbsp poppy seeds
- Icing
- 600 grams icing / powdered sugar
- water
- gel food dye in red, black and green
Method :
- Cream together the sugar and Stork / butter, then mix in the milk, lemon zest and vanilla
- Mix in the flour, baking powder and xanthan gum if using until you form a dough. Gluten-free flour may need an extra tablespoon of milk added in
- Sprinkle in the poppy seeds and knead through
- Wrap in clingfilm and refrigerate for an hour
- Preheat the oven to gas 5 / 190C / 375°F
- Roll or pat out the dough to around 5mm thick and cut rounds out with a 3 inch cookie cutter. I get between 24 - 30 depending on the flour I use
- Bake for 15 - 18 minutes until golden
- Transfer to a wire rack to cool completely
- Mix the icing sugar with just enough water to make a thick but spreadable glaze and pour some into a piping bag
- Pipe a white background circle onto each cookie and let set
- Remove 6 tablespoons of leftover white icing and colour 3 black and 3 green
- Colour the rest red
- 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. Put the red icing in a piping bag and pipe that outline onto each cookie then go back and fill the shapes in
- When the red has set use the black to pipe a dot in the middle of each poppy
- Then use the green to make the stems or a leaf if you like
- Let set for a good hour before serving
- 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. Lest We Forget.
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