Ingredients:

Cookie:

• 225 g of unsalted butter, room temperature
• Half a cup of icing sugar.
• Zest of one fresh lemon
• 1 teaspoon of vanilla bean paste.
• One tablespoon of poppy seeds
• 2 cups of plain flour
• half a teaspoon of salt.

Lemon glaze.

• 140 g of icing sugar,
• 2 tablespoons of fresh lemon juice.
• 1 teaspoon of poppy seeds

Method:

1. Line 2 baking sheets with baking paper and set aside.
2. Two in a stand mixer add butter and icing sugar and whip until fluffy on medium speed with paddle attachment, 2 to 3 minutes.
3. Add lemon zest, vanilla bean paste, poppy seeds and beat until just combined
4. Fold in plain flour and salt, do not over mix.
5. Place dough into cling wrap, cover and press into a disc. Place in fridge for 30 to 60 minutes.
6. Preheat oven at 170°C.
7. Dust working space with plain flour, and roll dough out into half inch thickness. Cut into rounds using a cookie/scone cutter and place on your baking tray leaving an inch space apart – alternatively roll dough into 1 tablespoon balls and place on baking tray, pressing down slightly with the back of a fork.
8. Bake for 9 – 11 minutes on the middle rack or until edges of cookies are slightly golden allowed to cool on tray for 15 minutes before transferring to cooling rack
9. for the glaze, whisk icing sugar, lemon juice, and poppy seeds in a small bowl. Drizzle cookies with glaze only when cookies have cooled down completely.

Tips/Substitutions:

• • Keep in a covered airtight container in the fridge for 3-4 days, not that it will last that long.
  • freeze in an airtight container for up to 3 months. 

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