Lemon and Poppy Seed Cookies
2/3 cup castor sugar
1/2 cup butter at room temperature
1 large egg
1 1/4 cups of Self Raising Flour
1/4 teaspoon salt
2 tablespoons poppy seeds
2 teaspoons lemon zest finely grated
In a medium bowl, cream butter and sugar until light and fluffy, add egg and beat until well combined. Add the rest of the ingredients and mix to a soft dough. Place rounded teaspoonfuls onto a greased tray - I prefer to use baking paper - and bake at 170 c (my oven is fan forced) for about 12 minutes or until the edges start to turn golden.
When cool, store in a air tight container. They are delicious as is and will probably last only two or three days if you are lucky. For an extra zing, drizzle the cookies with a little icing. Add enough lemon juice to 1/2 cup of Pure Icing Sugar so that the mixture is a little runny. I found that pouring the icing into a zip lock bag and snipping off the corner works really well. Makes 2 dozen.