• Preparation Time 30 minutes
  • Baking Time 10 minutes
  • Makes 46 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookies
  • ½ cup granulated sugar
  • ¼ cup butter, softened
  • 1 egg
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 ½ tsp baking powder
  • 1 tbsp grated lemon zest
  • ¼ tsp salt
  • ¼ cup poppy seeds
  • Drizzle
  • 1 1/4 cup chopped good quality white chocolate, melted (about 200g)

Serving Size: 46 cookies


Serving Size: 46 cookies

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Cream sugar and butter in large mixing bowl with electric mixer until combined. Add egg and fouetter well. Add flour, baking powder, lemon zest and salt. Fouetter until dry ingredients are incorporated into batter. Beat in poppy seeds.
  • Divide dough into 2 pieces. On a lightly floured surface roll each piece to a 1/8” (2.5mm) thickness. Cut out cookies with a 2” (5cm) cookie cutter. Gather up scraps and repeat with remaining dough.
  • Place on prepared baking sheet
  • Bake in preheated oven for 10 minutes. Cool on racks.
  • Drizzle melted chocolate over cookies. Allow chocolate to set before storing.


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