Lemon Poppyseed Swirls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
¼ cup shortening¼ cup salted butter½ cup sugar1 tbsp Homemade egg replacer1 ½ tbsp water2.1 oz (½ cup) full-fat, thick (ideally homemade) yoghurt1 tsp vanilla extract2 tsp lemon extractzest of 2 lemons3.5 oz (about 1 cup) all-purpose flour4 oz (scant ½ cup) spelt flour2 tbsp cornstarch½ tsp baking sodapinch salt2 tbsp poppy seeds
In a large bowl, beat together the shortening, butter and sugar until light and fluffy.
Whisk together the egg replacer powder and water, then add to the creamed mixture along with the yoghurt, vanilla, lemon extract and lemon zest.
Whisk together the flours, cornstarch, baking soda and salt.
Beat into the creamed mixture to form a smooth and relatively stiff dough.
Cover and let rest 15 minutes at room temperature.
Between sheets of wax paper, roll out to an ⅛” thick rectangle.
Sprinkle ¾ of the dough with poppy seeds, leaving 1” on the long end un-topped.
Starting from the long, topped side, roll up like a jelly roll, sealing the end seam.
Wrap in the wax paper and place in the freezer for 1 hour.
Heat the oven to 350F and line baking sheets with parchment or Silpat.
Slice log of dough into ⅛”-¼” thick slices and place on the sheets.
Bake 10-11 minutes. Cool completely on the sheets.
Serving Size: Makes 16
Whisk together the egg replacer powder and water, then add to the creamed mixture along with the yoghurt, vanilla, lemon extract and lemon zest.
Whisk together the flours, cornstarch, baking soda and salt.
Beat into the creamed mixture to form a smooth and relatively stiff dough.
Cover and let rest 15 minutes at room temperature.
Between sheets of wax paper, roll out to an ⅛” thick rectangle.
Sprinkle ¾ of the dough with poppy seeds, leaving 1” on the long end un-topped.
Starting from the long, topped side, roll up like a jelly roll, sealing the end seam.
Wrap in the wax paper and place in the freezer for 1 hour.
Heat the oven to 350F and line baking sheets with parchment or Silpat.
Slice log of dough into ⅛”-¼” thick slices and place on the sheets.
Bake 10-11 minutes. Cool completely on the sheets.
Serving Size: Makes 16
Nutritional Info Amount Per Serving
- Calories: 142.2
- Total Fat: 7.6 g
- Cholesterol: 10.0 mg
- Sodium: 14.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
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