(Makes ±30)

250 g   cake flour

40 g     cornflour (maizena)

1 ml     salt

20 g     poppyseeds

200 g   butter (room temperature)

100 g   castor sugar

            zest of 2 lemons

            more castor sugar for dusting

            melted chocolate for drizzling and dipping


  • Sieve together the flour, cornflour and the salt.Mix in the poppyseeds
  • Cream the butter, castor sugar and the lemon zest together until light and creamy
  • Add the dry ingredients in 3 batches and mix well to make the dough
  • Cover the dough and rest in the fridge for 30 minutes
  • Line 2 baking trays with baking paper
  • Roll out the dough between 2 sheets of baking paper to about 5mm thick
  • Use a heart shaped cookie cutter to cut out the cookies. Lift them gently with a spatula onto the prepared baking trays and place in the fridge for 30 minutes before baking.
  • Preheat the oven to 180°C
  • Bake for about 12 minutes until cooked and very lightly browned.Cool for about 10 minutes before removing the cookies from the baking tray.
  • Dust with castor sugar and cool completely on a cooling rack
  • Drizzle or dip into the melted white chocolate and sprinkle with more poppyseeds or other sprinkles



Share This Recipe