Preheat the oven to 180°C/350°F/Gas mark 4
Warm the milk over medium heat, but do not boil. Stir in the poppy seeds and set aside to cool for 15 minutes. .
Sift together the flour, baking soda and nutmeg. Cream together butter, lemon rind/zest and the maple syrup. Gradually stir in dry ingredients. Mix well. Stir in the poppy seed/milk mixture and blend thoroughly.
Drop by teaspoonfuls onto un-oiled cookie sheets and bake at 350 degrees for 15-20 minutes.
