Citrus and Seed Cookies

Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 baking trays with non-stick baking paper.

Beat together the butter and sugar in a mixing bowl until pale and creamy. Add the egg and beat well.

Sift in the flour and baking powder, then add the poppy seeds, lemon zest and juice. Stir to combine.

Roll tablespoons of the mixture into small balls. Place the balls, well apart, on the baking trays.

Bake for 12-15 minutes until light golden. Cool on the trays for 5 minutes, then place on a wire rack to cool completely.

For the icing: sift the icing sugar into a bowl and beat in the lemon juice and just enough water until thick enough to coat the back of a spoon.