November 01, 2018
Desserts, Cookies, Dropped,
Snacks, Dairy, Fruit, Lemon, Add it in the lunch box, Pantry/Shelf, Baby Shower, Birthday, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Electric Mixer, Oven Bake, Refrigerator, Stove Top, No Eggs, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
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"From our weekday newspaper The West Australian. Times are estimated and do not include refrigeration time."
Preheat oven to 175C.
In a small saucepan, bring lemon juice to a simmer and add 100 grams butter and let melt and then remove from heat and set aside.
In a mixing bowl combine flour, baking powder and salt (unless using low salted butter then omit salt) and set aside.
In a stand mixer, whisk remaining butter, 150 grams sugar and honey together until smooth and cream,
Keep the mixer running on medium high and add the egg and melted lemon-butter mixture and beat for 3 minutes or until very light and pale in colour.
Reduce speed to low and add vanilla, lemon zest and poppy seeds and once combined, add dry ingredients and mix on low until smooth, blend until smooth.
Pop the mix in the fridge for 10 minutes to firm up.
Combine the remaining 50 grams sugar with a 1/2 teaspoon of lemon zest on a plate.
Roll or scoop us walnut-sized balls of dough and place on a prepared cookie sheet, keep fairly separated.
Dip the bottom of a glass in water, then into sugar-zest mix, then press the glass gently on top of the biscuit/cookie, flattening the biscuits/cookies just a little as you go and repeat until you have topped all the biscuits/cookies and follow with a sprinkle of poppy seeds over the top, then press again with the glass.
Bake for 11 to 12 minutes, or until perfectly golden around the edges and let cool for a few minutes before transferring the biscuits/cookies to a wire rack, where they will test your will power, cooling completely before you dig in.
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