Since having bought some poppy seeds to make a lemon cake with poppy seed buttercream, I’ve been looking for ways to use up the poppy seeds. I then saw the recipe for these cookies in Joy the Baker’s book and decided that they looked utterly divine and I needed to make them. I made a promise to myself to pick up Joy’s cook book this week and make something from it because it is such a beautiful book. I opted for gluten free flour and I can honestly say these are THE MOST melt in the mouth cookies I have ever made. I wasn’t expecting more than an averagely tasty cookie but then I put one in my mouth and proceeded to eat the rest ( I did share). Thankfully I only cooked a third of the batch, 12 cookies was indulgence enough (they were small cookies).
I’m really getting into adding orange to things too, I used to run away from fruit dessert – full speed to the chocolatey desserts, but I’m getting there with the fruity side of life. I’ve always loved fruit but usually just as it it.
Ingredients: (Makes ~36 small cookies)
- 2 cups of gluten free or plain flour (if using gluten free flour make sure it contains xantham gum, if not add 0.5 tsp)
- A pinch of salt
- 225 g (2 sticks) of unsalted butter, at room temperature
- 2/3 of a cup of icing sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp of vanilla extract
- The zest of a large orange (at least 2 tsp)
- 0.75 cup of dried cranberries
- 1 tbsp of poppy seeds
- Usually I’d say that the first step is to preheat the oven but the cookie dough needs to be refrigerated for at least 3 hours, ideally overnight, before baking.
- In a medium bowl, whisk together the flour and salt.
- In another bowl, whisk together the butter and icing sugar with an electric whisk, until pale, for a couple of minutes.
- Add the yolk and egg to the butter mixture and whisk together well.
- Add the cranberries, orange zest and poppy seeds to the mixture and quickly whisk these in, until evenly distributed.
- Add the flour the mixture and stir with the mixer switched off until the flour is mostly combined, then turn the whisk on for a final boost, to completely incorporate the flour. You definitely do not want to over mix the cookie dough.
- Halve the dough, placing each half on a sheet of baking paper. Using the baking paper, roll the dough into a sausage, approximately 1-2 inches wide. I found folding the baking paper around the dough and squeezing it under the paper, outward into the sausage shape worked best; repeat for the second half of dough. If that makes absolutely no sense, that is ok, just somehow roll the dough into two sausages wrapped in baking paper.
- Wrap the baking paper sausages in cling film and place them in the refrigerator for at least 3 hours, but overnight is ideal.
- Slice the dough into 0.5-1 cm thick slices and place on lined baking trays in a preheated oven, at 180°C, for 12-15 minutes. Alternatively, freeze the sliced dough in batches for freshly baked cookies at your fingertips.