Lemon equals summer. Light, fresh and zingy, lemon reminds me of homemade lemonade with lots of ice and lazy days down by the river. I’m so ready for summer, so here’s a little taste of those hot, lazy days. Lemon’s always a great picnic choice, no melty, sticky chocolate, and these cookies are so light, fluffy and delicate, they’re the perfect summer time treat. No heavy, dense brownies to contend with here, although, to be fair, brownies are a winner any time of year, in my book!
Lemon Poppy Seed Cookies
Makes 12
Ingredients
100g baking spread or butter
2 lemons, juice and zest
150g caster sugar (split into 100g and 50g)
1 tsp vanilla extract
1 egg
150g plain flour
1/2 tsp baking powder
Pinch of salt
1 1/2 tsp poppy seeds (although I tend to just scatter liberally!)
Method
- Preheat your oven to 190°C/170°C fan/Gas Mark 5 and line two baking sheets with silicone liners or baking paper.
- Pop your lemon juice in a saucepan and simmer until it’s reduced down to at least half – you want somewhere between 30-50ml.
- Add 50g of baking spread or butter to the lemon juice and stir until melted and combined.
- Put the remaining 50g butter in a bowl with 100g sugar and beat with a hand or stand mixer until mixed well together and light.
- Add the egg and then pour in your melted lemon butter mixture and combine. Beat for a few minutes to make sure it’s light and fluffy.
- Stir in the vanilla extract and the zest of one lemon.
- Add the flour, baking powder and salt and stir well.
- Pop in the poppy seeds and combine to make a lovely lemony cookie dough.
- In a small bowl, mix your remaining sugar (50g) with the zest of your second lemon.
- Divide the cookie dough into 12 equal portions, or more if you want smaller, more delicate cookies!
- If your cookie portions are firm enough to handle, roll them in the sugar. If not, sprinkle the sugar mix onto each ball, before pressing down to about 5mm. Make sure each cookie has some lovely, sugary lemon zest on top.
- Sprinkle over some more poppy seeds, then pop your trays into the oven for 10-12 minutes, until the cookie edges are just beginning to brown. They’ll be gorgeously crisp and lemony-pale!
- Let them cool on the trays for a few minutes before transferring to cooling racks.
- Best served with a fabulous picnic under a summer sun!
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Adapted from Martha Stewart.
