Lemon Poppyseed Swirls
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Lemon Poppyseed Swirls calories by ingredient
Introduction
Tangy and tender thanks to homemade yoghurt, these bright Meyer lemon cookies are rolled around nutty poppy seeds for a twist on the classic! Tangy and tender thanks to homemade yoghurt, these bright Meyer lemon cookies are rolled around nutty poppy seeds for a twist on the classic!Number of Servings: 16
Ingredients
-
¼ cup shortening
¼ cup salted butter
½ cup sugar
1 tbsp Homemade egg replacer
1 ½ tbsp water
2.1 oz (½ cup) full-fat, thick (ideally homemade) yoghurt
1 tsp vanilla extract
2 tsp lemon extract
zest of 2 lemons
3.5 oz (about 1 cup) all-purpose flour
4 oz (scant ½ cup) spelt flour
2 tbsp cornstarch
½ tsp baking soda
pinch salt
2 tbsp poppy seeds
Directions
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