The cubs came into church to practice their parts in our Remembrance Service. I that they would need some form of sustenance on a November evening and that hot chocolate and something appropriate to munch on would be in order. I adapted these from a recipe in Jacqui Bellefontaine’s book Best Love Cookie Recipes.
Lemon and Poppy Seed Biscuits
- 175g Plain Flour
- 25g Cornflour
- 100g Butter
- 50g Icing Sugar
- Grated Zest of half a lemon
- 1 tbsp lemon juice
- 1 tbsp of poppy seeds
- Preheat the oven to 200c or Gas 6 and grease baking trays.
- Sift flour and cornflour into a bowl.
- Cut butter into small pieces and rub into flour to make ‘breadcrumbs’.
- Stir in icing sugar and lemon zest.
- Add juice and squeeze together to make a dough.
- Chill dough in fridge for 20 minutes.
- Have a cup of tea.
- Roll our cookie dough on a lightly floured surface, and cut out flower shapes.
- Place on trays and bake for aprox 8 minutes until lightly coloured.
- Allow to cool on tray for a couple of minutes then move to cooling rack.
My first attempt at outline and flood using royal icing. The outline needs to be thicker than the flood icing. I found help in Mia Sinclair’s Ginger Bread Wonderland.
- 250g Icing Sugar
- 1 slightly beaten egg white
- 1/2 tsp lemon juice
- 1tsp water
- Sift sugar into bowl, add egg white and lemon juice.
- Whisk until a ‘smooth, but not wet, stiff peak consistency’.
- Adjust icing to make soft peak for outlining, by adding water a drop at a time – you are looking for ‘icing that holds a soft peak but does not spread on its own’.
- Keep some icing back for the black centres, then add red colouring – getting a poppy red is really quite tricky, but do your best!
- Pipe the red icing around the outside of the poppy, and pipe a small circle in the middle.
- Now add more water to the red icing until ‘you have a thick but runny icing that smooths out on its own within 15 seconds, but not so runny it runs off the edge of your biscuit’. Use this to ‘fill’ the outlines on your poppies.
- Colour the left over icing as black as you can and then carefully fill in the middle circles.
- Leave for the icing to set.