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Recipe of the week: Lemon Poppy Sugar Cookies For Remembrance Day

In Flanders fields the poppies blow

Between the crosses, row on row,

That mark our place; and in the sky

The larks, still bravely singing, fly

Scarce heard amid the guns below.

We are the Dead. Short days ago

We lived, felt dawn, saw sunset glow,

Loved and were loved, and now we lie,

In Flanders fields. Take up our quarrel with the foe:

To you from failing hands we throw

The torch; be yours to hold it high

If ye break faith with us who die

We shall not sleep though poppies grow

In Flanders fields.

~ Written by Canadian physician and Lieutenant Colonel John McCrae


Seeing red poppies pop up over the hearts of men and women around town always means one thing: it's time to remember. It's time to remember the sacrifices made by our fellow citizens. It is time to remember the soldiers that fell and the lives that would never be the same. It's time to remember how lucky we are to have the freedom and the peace we all enjoy, today.



Ingredients

  • ½ cup butter, at room temperature

  • ¾ cup icing sugar

  • 1 teaspoon vanilla extract

  • 1 ½ tablespoons finely grated lemon zest

  • 2 tablespoons lemon juice

  • 1 tablespoon poppy seeds

  • 2 cups flour, plus more for rolling the dough

  • ½ teaspoon salt

Decorating the cookies

  • 4 cups icing sugar

  • 2 tablespoons lemon juice

  • Red and black food coloring

  • Poppy seeds, for sprinkling


Method


  1. Beat the butter, sugar, vanilla, lemon zest and juice until combined. Beat in flour, salt, and poppy seeds. Form dough into a ball, wrap in plastic wrap and refrigerate until firm, at least 2 hours ½ cup butter, ¾ cup icing sugar, 1 teaspoon vanilla extract, 1 ½ tablespoons finely grated lemon zest, 2 tablespoons lemon juice, 2 cups flour, ½ teaspoon salt, 1 tablespoon poppy seeds

  2. Preheat oven to 350 degrees

  3. Turn dough out onto a lightly floured surface and roll out to ¼-inch thickness. Cut out cookies using 2 or three different size cookie cutters. Transfer to a baking sheet and refrigerate for 30 minutes

  4. Bake until the edges just start to brown, 10-12 minutes. Remove from oven and cool completely

Make frosting

Mix the icing sugar and lemon juice in a medium-sized bowl. Add more lemon juice if too thick or more icing sugar if too thin. Tint a large portion red, a small portion black, and leave the remaining white 4 cups icing sugar, 2 tablespoons lemon juice, Red and black food coloring


Decorate

Trace an outline around the cookie with the red icing, following the poppy shape. Pipe a dot of icing into each of the petals and feather to cover each petal. Immediately make a circle with small dots in the middle with the white icing. Using a toothpick draw the white icing to the edges of the poppy. Once the icing is set, pipe a large white dot in the center of each cookie. Once the dot is set, pipe a black line around the dot and immediately sprinkle with poppy seeds. Allow the frosting to set completely before storing. Poppy seeds


Wash the seeds well and remove any strings and flesh. Dry, and toss in oil and any spices you like. Transfer to a baking tray and toast in a hot oven for 10-15 mins until golden and crisp. Use to scatter over the soup, or salads. Will keep for a week in an airtight container.


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