Red Poppy Flower Biscuits

Put butter, sugar, flour, semolina, a pinch of salt, and lemon extract in the bowl of a food processor and whizz to a smooth dough. Cover in clingfilm and chill for 1 hour.

Preheat oven to 160°C/140°fan/Gas 3. On a flour-dusted surface, roll out the dough to 1cm (¼ in) thick. Stamp out flowers using a 7cm (2¾ in) flower cutter. Reroll the dough to make about 18 flowers.

Transfer to prepared baking sheets and bake in the oven for 15-20 minutes until lightly golden. Transfer to a wire rack to cool.

Using a 6cm flower cutter, stamp out red icing flowers. Wet slightly underneath and secure on top of each biscuit. Roll a small pea-sized piece of black icing and push in the centre. Using a fork, make short indents around each petal.