Lemon Poppy Seed Cookies Image by Author

Lemon Poppy Seed Cookie Ingredients:

• 3½ Cups (525g) of Sifted Plain Flour
• 1½ Cups (345g) of Caster Sugar
• 1 Cup (250g) of Softened Butter
• ¾ Cup (185ml) of Buttermilk
• ½ Cup (150g) Poppy Seed Filling
• 3 Egg Yolks
• 1 Tablespoon of Grated Lemon Zest
• 2 Teaspoons of Lemon Juice
• 2 Teaspoons of Lemon Essence
• 2 Teaspoons of Baking Powder
• 1¼ Teaspoons of Bicarbonate of Soda
• 1 Teaspoon of Vanilla Extract

Notes:

• If you don’t have any buttermilk then use ¾ cup (185ml) of normal milk with 3 teaspoons of lemon juice
• While poppy seed filling can be purchased in many specialty stores making your own is far easier than you might think. Here’s how to make your own Poppy Seed Filling

Poppy Seed Grinder Image via Wikipedia

Lemon Milk Icing Ingredients:

• 3 Cups (375g) of Confectioners’ Sugar
• ¼ Cup (60ml) of Milk
• 2 Tablespoons of Softened Butter
• 2 Teaspoons of Lemon Essence
• 1 Teaspoon of Grated Lemon Zest
• Poppy Seeds (optional)

Zesting Citrus Image via Wikipedia

Method:

1. Ina small bowl combine the poppy seed filling and 2 teaspoons of lemon juice
2. When combined set mixture aside
3. In a large mixing bowl cream together the cup (250g) of softened butter and the caster sugar until mixture becomes light and fluffy
4. Beat in the egg yolks, the lemon zest, the lemon essence and the vanilla extract
5. In another mixing bowl combine the flour, the bicarbonate of soda and the baking powder
6. Gradually add the dry ingredients alternately with the buttermilk to the creamed mixture beating well after each addition
7. Preheat oven to 1800C
8. Drop level tablespoons of dough about 5cm (2”) apart onto greased or baking paper lined baking trays. Do not use all of the dough as some will be needed to top the poppy seed filling. Ideally you should reserve 1 teaspoon of dough per level tablespoon drop. So drop one level tablespoon of dough, reserve 1 teaspoon of dough, drop 1 level tablespoon of dough, reserve 1 teaspoon of dough and so on until all of the dough has been used.
9. Make an indentation about 1cm deep in the center of each cookie
10. Use about ½ teaspoon’s worth of the poppy seed filling mixture to fill each cookie’s central indentation
11. Cap cookies by dropping 1 teaspoon of reserved cookie dough on top of the central poppy seed filling of each cookie
12. Place loaded baking trays into preheated oven and bake at 1800C for 15 minutes or until the edges are golden brown
13. When cooked, remove from oven and transfer the lemon poppy seed cookies to wire racks to cool

Lemon Milk Icing Method:

1. In a medium mixing bowl beat together the 2 tablespoons of softened butter, the confectioners’ sugar, the ¼ cup (60ml) of milk, 2 teaspoons of lemon essence and 1 teaspoon of grated lemon zest until smooth
2. Use a spatula or flat bladed knife to spread the lemon milk icing onto the lemon poppy seed cookies
3. Sprinkle poppy seeds over the icing if so desired
4. Return iced cookies to wire racks to let the lemon milk icing set
5. Once the lemon milk icing has set transfer the lemon iced sugar-and-spice cookies to an airtight container ready to be served

Image via Wikipedia

Serving:

• These portions will yield around 3 dozen dreamy lemon poppy seed cookies
• Lemon poppy seed cookies are a great favorite with the kids, so they make really wonderful lunch box treats
• You may also serve them with beverages such as a cup of coffee, café late, Mocha, tea, milk, milkshakes etc.
• Lemon poppy seed cookies are always a welcome sight in any cookie jar or plate of assorted cookies so if you want to make a good impression then be sure to include some lemon iced sugar-and-spice cookies among those offered to your guests.