LEMON POPPY SEED COOKIES AND WATA LIGHT BERRIES

By Maman Chocolat

Jihane aka Maman Chocolat whipped up this special recipe: a blend of sweet and tart that’s a match made in heaven! It’s a delightful pairing that’s perfect for summer. Our refreshing WATA Light Berries complements the zesty flavors of these lemon poppy seed cookies – topped with creamy, tangy cream cheese, fresh raspberries, and a hint of lemon. Try it at your next gathering!

Ingredients:

¾ cup of sugar

¾ teaspoon of baking powder

2 tablespoons of poppy seeds

1 teaspoon of vanilla

¼ teaspoon of baking soda

2 cups of flour

1 egg

150g of butter

Zest of a lemon

Top with cream cheese

To make the cookies:

Rub the sugar and lemon zest together

Add the butter to the sugar and mix

Add the egg and beat until combined

Add the flour, baking powder, baking soda, salt and vanilla and mix well

Finally add the poppy seeds and mix to incorporate

Scoop the dough into balls

Place the cookies in a baking tray lined with parchment paper and place in the fridge for about 10 minutes before baking

Bake the cookies in a preheated oven at 180 degrees for 12 minutes

When the cookies look slightly puffed and golden around the edges, it’s time to remove them from the oven

Let the cookies cool down before frosting

For the frosting:

Beat the cream cheese and sugar together

Add the cream, vanilla extract, lemon zest and crushed raspberries. Mix until you have a thick consistency

To decorate:

Place the frosting in a piping bag

Pipe a ring of frosting around the top of the cookie

Top the frosting with a raspberry, a small slice of lemon and sprinkle with poppy seeds