Prepare the shortbreads cookies

• Beat the butter and powdered sugar together thoroughly until the mixture is completely smooth and creamy, with no visible lumps of butter.

• Mix in the vanilla extract and finely grated lemon zest.

• Sift the flour and cornstarch together.

• Gradually incorporate the flour-cornstarch mixture and poppy seeds into the creamy mixture until a soft dough forms.

• Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

• Remove the dough from the fridge a few minutes before rolling. Roll out to about 4 mm thick.

• Cut out rounds about 5 cm in diameter with a cookie cutter.

• Place the cookies on a parchment-lined baking sheet, leaving a little space between them.

• Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the edges are just turning golden and the cookies lift easily from the tray.

• Let the cookies cool slightly before removing from the tray to prevent breakage.

To make the lemon glaze:

• Gently mix together the lemon juice, milk, and powdered sugar until you get a smooth glaze that isn’t too runny.

• If the glaze is too thin, add more powdered sugar; if too thick, add a little more milk.

• Transfer the glaze to a small piping bag, snip a small opening, and decorate the fully cooled shortbread cookies.

• Allow the glaze to dry completely before storing the cookies in an airtight container.