61. Hungarian Lemon Poppy Seed Cookies

 

Lemon seeded cookies just asking to be eaten

Lemon seeded cookies just asking to be eaten

Cookie, cookie on my plate what will be your delicious fate? Lemon conjures up memories of spring time, Easter and fresh starts. As we’re nearing the final 20 bakes of my around the world in 80 bakes venture I’ve accumulated a lot of random ingredients that seemed like the most essential purchase at the time.

Stacks of Poppy Seed Cookies

Stacks of  glimmering white Poppy Seed Cookies

Like I’m ever going to use that pomegranate powder, gram flour, black mustard seeds and 4 bags of poppy seeds… So I’m getting creative. Working with what I have to make some new recipes, tweaking more traditional bakes to suit my more interesting ingredients.

Eat Me - cookie stamper

Eat Me!

All the recipes I found for Hungarian Lemon Poppy Seed Cookies were rather wet doughs, which had to be dolloped onto the baking tray or pinwheels with a poppyseed spiral running through them. I’m usually a fan of any recipe that doesn’t require a rolling pin but I received a beautiful cookie stamp for my birthday so I wanted to make a rollable dough so I could stamp away.

lemon Poppy seed cookies speckled dough

Poppy seed speckled dough

This recipe had to be tweaked gently to avoid creating too firm a dough as I would end up with a basic shortbread recipe, which is rather more Scottish than Hungarian. I took inspiration from Munn Cookies which are a traditional Jewish recipe. My Lemon Poppy Seed cookies are a Hungarian Munn Cookie hybrid! They’re a slim cookie (or biscuit to me) with a comfortingly crisp and crumbly texture.

Wrap your dough in cling film before chilling it for 30 minutes (or so a little longer won't hurt!)

Wrap your dough in cling film before chilling it for 30 minutes (or so a little longer won’t hurt!)

To make my recipe more mouldable I added more of everything. Calculating it carefully to get the balance right between the flour, sugar, seeds and butter. Creating a smooth buttery dough which rolls out beautifully once chilled.

Fancy fluted cookie shapes: Cutting out the Lemon Poppy Seed Cookies

Fancy fluted biscuit shapes: Cutting out the Lemon Poppy Seed Cookies

Chilling the cut and stamped cookies is the key to holding the shape and preventing too much oven spread.

These biscuits are pretty quick to bake. They take less than 15 minutes to whip up (especially if you’re using an electric mixer) and only 12 minutes in the oven. They spend longer in the fridge chilling than they do in the oven!

Poppy seed speckled and lemon zest flecked cookie close up

Poppy seed speckled and lemon zest flecked cookie close up

In addition to tasting great and looking pretty the poppy seeds bespeckling the cookies add an extra healthy dimesion. Poppy seeds are very common in many European baked good from bagels to seed cakes. They were traditionally incoporated into many desserts and breads as they are packed with nutrients, minerals and fibre. It’s suggested that Poppy Seeds can help with nausea and stomach upsets too. I also added some Chia Seeds for their superfood qualities to make these cookies a more health conscious snack.

Hungarian Lemon Poppy Seed Cookies

Go on.

The Lemon Poppy Seed Cookies are lovely. They retain their pale colour after baking so don’t expect them to develop a golden oven tan! They puff up slightly in the oven, leaving a smooth and shiny finish. They’re crisp and crumbly with a great crunchy texture owing to the seeds. You could add fewer seeds if you prefer, but I wanted to pack as many in as I could! The finished cookie reminds me of slices of dragonfruit.

Hungarian Lemon Poppy Seed Cookies

Hungarian Lemon Poppy Seed Cookies

If you prefer your cookies soft, bake them for 12 minutes at 175 degrees c. If you like a snap to your biscuits bake them for about 15 minutes. I feel rather refined sitting back in my chair with a poppy seed cookie to nibble on and a cup of Earl Grey to sip. The citrus in the tea brings out the lemon zest in the biscuit. A perfect combination! (Note: you may wish to share these with a friend who will point out any poppy seeds lodged in your teeth.)

Lemon seeded cookies just asking to be eaten

Lemon seeded cookies just asking to be eaten

These biscuits are subtle in flavour and high in texture. The lemon flavour cuts through the crunch for a perfect Spring/Summer snack.  They’re light and not too sweet. (But if you like sweeter biscuits you could add some water icing or melted white chocolate.) They freeze really well too (uniced), so you can keep a constant supply to hand.

I’m very tempted to make another batch and I’m very tempted to jazz them up even further, perhaps with a splash of lemon extract and a handful of chopped aromatic green herbs. Rosemary, Basil, Thyme, Verbana, or Mint would be amazing with the Lemon. Adding another level of sophistication to this already refined biscuit. Lucky  I have 3 and half bags of poppy seeds left to go…

Hungarian Lemon Poppy Seed Cookies

Someone’s trying to tell you something…

Hungarian Lemon Poppy Seed Cookie Recipe

  • 220g (1 cup) Butter
  • 220g (1 cup) Sugar
  • 1 Egg
  • 450g (3 cups) Plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Zest of 2 lemons
  • Juice of half a lemon
  • 80g Poppy seeds (I used 70g poppy seeds and 10g chia seeds)
  • *A splash of lemon extract
  • *A handful of finely chopped green herbs (fresh or dry) such as rosemary, basil, thyme, mint or verbana

*Optional

How I made my Hungarian Lemon Poppy Seed Cookies

1. Beat together the sugar and butter until light and fluffy.
2. Beat in the egg until fluffy
3. Beat in the zest of 2 lemons
4. Beat in the flour, salt and baking powder
5. Beat in the lemon juice. Until the dough comes together in one ball.
6. Beat in the poppy seeds (and chia seeds if you’re adding them too, or just stick with poppy seeds!)

*Beat in the lemon extract and herbs if you choose to add them too
7. Wrap the dough in cling film and chill for at least 30 minutes
8. Roll out the dough on a surface dusted with icing sugar
9. Cut out 3 inch rounds (or whatever shape you prefer). I used my stamper here, gently pressing it into the dough.
10. Place on greased lined baking tray, cover with cling film and chill in the fridge for at least 30 minutes (or longer)
11. Bake for 11-12 mins at 175 degrees c for a soft cookie or 15-17 minutes for a crisper biscuit. The cookies won’t take on any colour during baking so if they start to turn brown they’re more than ready!

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Flavoursome Fougasse – Rosemary Onion and Parmesan

Massive Fougasse

Massive Fougasse

Am I attempting to elongate my around the world in 80 bakes challenge somewhat or am I just easily distracted? Perhaps I’ve exceeded my capacity for cake. Who knows. But it seems I’m having a dalliance with bread baking at the moment.

Mini Fougasse rosemary parmesan and onion recipe

Mini Fougasse

I couldn’t let Fougasse pass by undocumented, as something I’ve baked and forgotten about disappearing into the reams of photo I’ve #justbaked on instagram. I had to tell you about them. I realise I’ve baked rather a lot of French things thus far from Tarte au citron, to baguettes so I’m not counting Fougasse as one of my around the world in 80 bakes. BUT they are deliciously simple, despite their extremely complicated and masterful appearance. I gleefully clapped my hands together upon opening the oven door to reveal perfectly formed bread fronds.

Homegrown Rosemary

Homegrown Rosemary

 

You can flavour Fougasse with any herb that you like.I foraged some rosemary from a sandwich buffet that was only used for decoration for an hour and was binward bound. I couldn’t face such waste so pocketed it for baking, to put it to good use alongside rock salt, shallots and pebbles of pecorino cheese. Future Fougasse that I have planned in my head include, roast pepper and garlic; mint and feta; basil and chilli; chia and sesame seed. I’m also taking advantage of the Rosemary bush we’ve inherited in our new home.

I can’t stress enough how simple a dough it is. It’s a basic white dough that can be adapted to make 2 large fougasse or as I’ve made since, many small palm sized fougasse. An impressive side dish to whip out when friends come for tea which can be frozen and defrosted as required.

fougasse recipe

Proven and knocked back dough. Kneaded with rosemary and onions

As with most doughs mix the ingredients together to form a sticky dough. Knead for about 10 minutes until smooth. Place in a large bowl, cover with greased cling film and leave to prove for 1 hour until doubled in size.

Roll your dough to a palm leaf sized shape

Roll your dough to a palm leaf sized shape

Once proven, knock the dough back and knead in your chosen flavours. If using rosemary and onions chop them finely first and sautee the onions in a little oil Then divide your dough into 2 equal amounts (if making large fougasse) or 12 pieces (if making mini fougasse). Roll it out on a lightly floured bench to a thin rectangle about 5mm in depth and about 20cm x 25 cm. The onions will make the dough a little sticky and can be a little more tricky to slice through later on.

The first cut is the deepest fougasse recipe

The first cut is the deepest

Then comes the fun bit. Pop your flat dough onto a lined and semolina sprinkled baking sheet. I like using a pizza cutter for my long slashes in the dough. You have to split the dough up the middle, cutting all the way through and gently encourage the dough to separate, so there’s a space (you can see the baking sheet underneath). Make one diagonal cut (1cm in from the edge so there is still some dough attached to hold your fougasse together) from one end of the dough to the other, leaving 1cm at the opposite end untouched.

Make 3 diagonal cuts at an angle from your central cut fougasse recipe

Make 3 diagonal cuts at an angle from your central cut

Then to add the additional detail. Make 3 diagonal cuts, either side of the split, moving your blade back towards you, at an angle from your central cut. If you want to get all technical these cuts are made at about a 45 degree angle. Make sure you leave at least 1cm of dough un cut at either end so that your fougasse doesn’t fall apart. Don’t forget to encourage the cuts to widen, use your fingers and blade if you have to, to make some space. As your dough rises the gaps will disappear and so will your carefully cut design. (As demonstrated beautifully by my first slightly botched attempt below…)

Perhaps I should have separated the dough a little more before backing this one...

Perhaps I should have separated the dough a little more before baking this one…

Stud your fougasse with chunks of parmesan and any extra rosemary that you’ve saved for extra flavour. If making mini fougasse, repeat this until you’ve shaped all of your dough. Cover it with greased cling film and leave to prove for 20 minutes until puffed up.

Stud your Fougase with chunks of parmesan

Stud your Fougasse with chunks of parmesan

Bake your Fougasse in a pre heated oven at 220 degrees c for 13 – 15 minutes until golden brown. These are delicious served warm, with a rich tomatoey or pestoey pasta dish, but equally tasty served cool and enjoyed independently as a feast in the palm of your hand. They also freeze very well so you can save some for later, or bake it in advance.

Massive Fougasse

Massive Fougasse

Things I used to make my Flavoursome Fougasse

  • 500g strong white flour (or 250g strong white and 250g strong wholemeal flour)
  • 7g instant yeast 
  • 2 tsp sugar
  • 2 tsp salt
  • 2 TBS olive oil
  • 300ml water

1. Knead dough together for 10  minutes. Cover and prove for 1 hour.

  • 1 onion finely chopped
  • 2 cloves garlic chopped

2. Sautee the onions and garlic in a little oil and allow to cool

  • 3 stems of rosemary and a little extra for the final decoration

3. Chop the sprigs of rosemary finely

  • 100g parmesan cheese cut broken into rough cubes for studding into the fougasse before final prove

4. Knead the onions, garlic and rosemary into the proven dough

5. Divide dough into 2 and roll into rectangles 20x25cm and 5 mm thick

6. Place on semolina sprinkled baking sheet and cut into the dough as described above. Studding with parmesan.

7. Cover and prove dough for final 20 minutes

8. Bake at 220 degrees C for 13 -15 minutes until golden brown and the parmesan cheese crisps up slightly.