Lemon Poppyseed Shortbread

Last week’s mom’s club was a hit! We spent our time walking through Cleveland Dam in North Vancouver. We learned about the ecology of dams, watersheds, and talked about fir trees, nurse logs, lichen, and moss. We finished our walk at the Capilano Fish Hatchery where we learnt about the life cycle of salmon, and the importance of hatcheries in the conservation movement.

This week’s mom’s club is Remembrance Day themed. We will be touring the Air Force Garden of Remembrance in Stanley Park. This week we will practice our English skills by learning about the history and significance of Remembrance Day in Canada. We will be reading war poetry, such as Flander’s Fields, and talking about the sacrifices that soldiers long ago made in order for us to enjoy the freedoms we have today.

This week’s mom’s club recipe is lemon poppyseed shortbread! Shortbread is a traditional English biscuit, and the poppyseeds in these cookies represent the poppies that we wear on Remembrance Day to commemorate the fallen soldiers.

Lemon Poppyseed Shortbread


1 cup butter

1/2 cup sugar

1/2 cup rice flour

1 1/2 cups flour

1 tsp lemon extract

Zest of one lemon

2 tablespoons poppyseeds


1.) Preheat oven to 350 degrees and line two baking sheets with parchment paper.

2.) Stir your softened butter, and mix in the sugar. Add lemon zest, lemon extract and poppyseeds.

3.) Add rice flour, regular flour, and salt to the butter mixture and mix until combined.

4.) Your dough should form a ball, or a disk, refrigerate this for 10-12 mins.

5.) Roll your dough out on a floured surface, and cut cookies into the shapes you like! I like making heart shapes!

6.) Bake at 350 degrees for 10-12 minutes.

7.) When cookies are out of the oven, leave for 5 minutes, and let cool on a wire rack!

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