Vickys Remembrance Day Lemon Poppy Seed Cookies GF DF EF SF NF
Vickys Remembrance Day Lemon Poppy Seed Cookies GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys remembrance day lemon poppy seed cookies gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Remembrance Day Lemon Poppy Seed Cookies GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vickys Remembrance Day Lemon Poppy Seed Cookies GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys remembrance day lemon poppy seed cookies gf df ef sf nf using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Vickys Remembrance Day Lemon Poppy Seed Cookies GF DF EF SF NF:
  1. Take Lemon Poppyseed Cookies
  2. Prepare 170 grams gold foil-wrapped Stork block (dairy & soy-free) / butter
  3. Make ready 170 grams granulated sugar
  4. Make ready 3 tbsp light coconut milk
  5. Prepare 2 tsp lemon zest
  6. Take 1 tsp vanilla extract
  7. Make ready 240 grams gluten-free / plain flour
  8. Prepare 1/2 tsp baking powder
  9. Prepare 1/4 tsp xanthan gum if using gluten-free flour
  10. Prepare 1 tbsp poppy seeds
  11. Prepare Icing
  12. Make ready 600 grams icing / powdered sugar
  13. Make ready water
  14. Prepare gel food dye in red, black and green
Steps to make Vickys Remembrance Day Lemon Poppy Seed Cookies GF DF EF SF NF:
  1. Cream together the sugar and Stork / butter, then mix in the milk, lemon zest and vanilla
  2. Mix in the flour, baking powder and xanthan gum if using until you form a dough. Gluten-free flour may need an extra tablespoon of milk added in
  3. Sprinkle in the poppy seeds and knead through
  4. Wrap in clingfilm and refrigerate for an hour
  5. Preheat the oven to gas 5 / 190C / 375°F
  6. Roll or pat out the dough to around 5mm thick and cut rounds out with a 3 inch cookie cutter. I get between 24 - 30 depending on the flour I use
  7. Bake for 15 - 18 minutes until golden
  8. Transfer to a wire rack to cool completely
  9. Mix the icing sugar with just enough water to make a thick but spreadable glaze and pour some into a piping bag
  10. Pipe a white background circle onto each cookie and let set
  11. Remove 6 tablespoons of leftover white icing and colour 3 black and 3 green
  12. Colour the rest red
  13. The poppy emblem used by the British Legion is the shape of a number 8 with a wider bottom or a snowman if you can picture that better. Put the red icing in a piping bag and pipe that outline onto each cookie then go back and fill the shapes in
  14. When the red has set use the black to pipe a dot in the middle of each poppy
  15. Then use the green to make the stems or a leaf if you like
  16. Let set for a good hour before serving
  17. In memory of those who fought for their countries and laid down their lifes in the hope that the future could be lived in peace. Lest We Forget.

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