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