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Poppy Seed Shortbread
These are not too
sweet, are lower fat than most of my cookies, and keep very well.
The base recipe is also strong enough to encompass many
variations, and the combination of poppy seeds and not too sweet
cookies is incredibly popular, especially when it's tea time or coffee
Sheets lightly greased
300/250 degrees F Time 35'
1 cup brown sugar
1/2 cup poppy seeds
450 grams soft wheat
150 grams rice
cups unbleached or whole wheat pastry flour
or whole wheat pastry flour PLUS 1 cup rice flour
1 teaspoon soda
1/2 teaspoon salt
3/4 cup butter
1 cup buttermilk
Whisk together the dry ingredients. Beat in the butter until the
mixture is fine and crumbly. Add the milk and water to texture.
Pat dough into 4-6 inch circles, 1/4 inch thick, directly onto the
baking sheets. Cut wedges into the dough.
Bake at 300 degrees for 25 minutes then drop heat to 250 degrees for an
additional 10 minutes until cookies are just becoming firm on
top. With a spatula, divide them at the pre-cut wedge marks and
lay on racks to cool. They will firm up as they cool.
Variation: Coconut Biscotti
Lightly toast 1 cup unsweetened coconut flakes. Skip the
poppyseeds. Mill 1/2 teaspoon mahleb seeds and 2 teaspoon mace
the flour. Otherwise prepare as above, until shaping: Shape
the dough into 3 logs, about 10 inches by 3 inches by 1 inch
high. Bake 350 degrees 10 minutes, then drop temp to 250 degrees
and bake 20 minutes. Remove from oven, let cool briefly until
cool enough to handle, slice 1/2 inch thick, and return slices, cut
sides up, to the oven for another 45 minutes, until light and crisp.
Variation: Lemon Anise Biscotti
Skip the poppyseeds. Mill the grains with 2
anise seed and 1 teaspoon dried peppermint or spearmint leaf, or add 2
ground anise seed and the peppermint to the flour mixture. Use
1/2 brown sugar and 1/2 white sugar to lighten the flavor and let the
lemon shine through. Add the zest of 4 lemons with the dry
ingredients. Juice the lemons and add enough milk to total 1 cup
liquid. Blend, shape, bake
Like above, but with the poppyseeds, and a happy
combination it is. Mill the grains with 2 tsp anise seeds, 6 long
peppers or 8 black peppercorns (this is not enough to make them hot but
does round the flavor a bit), and about 20 pods of cardamom or 1/2
teaspoon cardamom seeds; or add 2 teaspoons ground anise seed, 1/2
teaspoon ground black pepper, and 1/2 teaspoon ground cardamom.
Add the zest of 4 medium lemons to the dry mixture. Juice
them and add enough milk to make 1 cup of liquid. Blend,
shape, bake as above.
Variation: Cinnamon-Mace Poppyseed Shortbreads
Mill the wheat with 1-2 inches of cinnamon stick, 2 whole pieces of
blade mace; increase poppyseeds to 1 C; increase butter to 1 cup; juice
2 lemons and add milk to total 1 cup of liquid and curdle the milk, in
place of the buttermilk. Prepare as for basic poppyseed
Makes 4 dozen cookies @ 80 calories:
33 % fat
6 % protein
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