disclaimer: i don’t think his tastebuds are quite ready for these! so it was more for the party hahahah (for the lemon & poppyseed cookies) you’ll need: - 200g unsalted butter, softened - 300g white sugar - zest of 3 lemons - 2 eggs - 3tbsp poppyseeds - 400g plain flour - 2tsp baking powder - 1tsp bicarbonate of soda (for the lemon frosting): - 200g unsalted butter - zest of 1 lemon - juice of 2 lemons - 400g icing sugar method: 1. begin by whisking the butter and sugar until light and fluffy. 2. add in the lemon zest and eggs and whisk until throughly combined. 3. now add the poppyseeds, flour, baking powder and bicarbonate of soda and mix thoroughly until you form a smooth dough. 4. cover and pop in the fridge for at least a few hours or ideally, overnight. 5. once ready to bake, line 2 baking trays and use an ice cream scoop to scoop out the dough into little balls onto the tray. 6. leave enough room between them so they can spread. 7. place back in the fridge for 30 mins before baking. 8. preheat the oven to 170fan (190c) and bake for 12-15 minutes or until pale but slightly golden. 9. remove from the oven and place on a cooling rack once cool enough to handle. 10. whilst they cool, prepare the buttercream by whisking the butter, lemon zest, lemon juice and some of the icing sugar until throughly combined. 11. spoon in the icing sugar in stages as it will go everywhere if you do it all at once! 12. once throughly whisked and stiff, either pipe or simply spoon about 2tbsp of the butter cream onto each cookie and spread neatly and evenly in a circular motion (you can just use the back of a teaspoon!). 13. top with a fresh lemon slice for the extra decoration… enjoy xxx🍋 #summerrecipes #baking #sweettreat #lemon #cookies - @helentaylorrr