Remembrance Sunday, which falls on 11 November in 2018, is a day for the nation to remember and honour those who have sacrificed themselves to secure and protect our freedom. The UK will hold a two-minute silence at 11am on the day.
The two-minute silence will commemorate the end to fighting which took place at the eleventh hour of the eleventh day of the eleventh month, in 1918. This year’s Remembrance Sunday will fall on the 100th anniversary of the end of the First World War. And that means there is a special ‘gold leaf’ poppy on sale to mark the special centenary.
Many people take this day to pay their respects to our fallen soldiers. Some of the things you can do include attending special events and services, such as Remembrance Day parades, wearing a poppy as a symbol of support, donating to The Poppy Appeal, which is the Royal British Legion’s biggest fundraising campaign held every year in November, or simply spending time with family and friends.
This can mean going on a refreshing Sunday morning walk, carrying out a fun activity with kids, such as an arts and crafts project, visiting parents or grandparents, or spending time cooking and eating meals together.
If you need some cooking inspiration, why not try our Honey and Poppyseed Biscuit recipe below. Easy to create at home and fun for kids to get stuck in and involved!
To mark this special day, we are offering 25% off all of our honeys to veterans and members of The Armed Forces. Use code ARMY25 at the checkout to benefit from this offer.
Honey and Poppyseed Biscuits
Preparation time: 20 mins
- 65ml lemon juice
- 250g unsalted butter, chopped
- 420g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp honey, we used Necta & Hive
- 250g caster sugar
- 1 free-range egg
- 2 tsp vanilla extract
- 4 tsp finely grated lemon zest, ½ tsp plus extra for topping
- 3 tbsp poppy seeds, plus extra for topping
- Preheat oven to 175°C fan-forced (195°C conventional). Line 2 baking trays with baking paper.
- In a small saucepan, bring lemon juice to a simmer, add 100g of the butter and let butter melt, remove from heat and set aside.
- In a large mixing bowl, combine flour, baking powder and salt, set aside.
- In the bowl of a stand mixer add remaining butter, honey and 150g of the sugar. Beat with whisk attachment until smooth and creamy. Keep the mixer running on medium-high speed, then add egg and melted lemon-butter mixture.
- Beat for 3 minutes, or until very light and pale in colour. Reduce speed to low and add vanilla, lemon zest and poppy seeds. Once combined, add dry ingredients and mix on low until smooth. Chill dough for 10 minutes to firm up.
- Combine remaining sugar with extra lemon zest on a large plate.
- Roll or scoop walnut-sized balls of dough and place on prepared trays, keeping them fairly separated.
- Fill a bowl with water and dip the base of a glass in the water, then immediately into sugar-zest mixture. Press the glass gently on top of a ball, flattening dough just a little. Repeat with remaining sugar-zest mixture and dough balls. Sprinkle extra poppy seeds over the top of flattened balls, then press again with the glass.
- Bake for 11-12 minutes, or until biscuits are golden around the edges. Set aside to cool on trays for 2 minutes before transferring biscuits to a wire rack to cool completely.
Don’t forget you can use code ARMY25 to get 25% off our delicious, healing honeys!