Vickys Remembrance Day Lemon Poppy Seed Cookies

Name: Vickys Remembrance Day Lemon Poppy Seed Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 600 grams icing / powdered sugar

Servings: persons

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.

1299

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 170 grams gold foil-wrapped Stork block (dairy & soy-free) / butter, 170 grams granulated sugar, 3 tbsp light coconut milk, 2 tsp lemon zest, and more.

Yes, Vickys Remembrance Day Lemon Poppy Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!