Sourdough Poppy Seed Cookies
We’ve really been trying to limit our sweet intake, but most days I still have to have at least a little something to ease my sweet tooth. This week my favorite remedy for a sweet tooth has been these Sourdough Poppy Seed Cookies. They are sort of biscuit-like and are really wonderful served with tea. The Ingredients:
½ cup butter 1 cup Rapadura (Honestly, I used about ¾ cup Rapadura and the rest regular old white sugar because I didn’t have that much Rapadura and I’m still trying to use up a bit of sugar I’d bought months and months ago – I’m not one to waste food, even when it’s “bad for you” food. You could also use ½ or ¾ cup honey instead or any other sweetener you wanted) 2 eggs 1 teaspoon pure vanilla extract ¼ cup sourdough starter 2 and ¼ cup whole wheat flour ¼ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds ¼ cup Unsweetened desiccated coconut
NOTE: Next time I think I’ll add a few tablespoons of flaxseed meal to these as well – I think it would really work well in these cookies and be a great way to get some more Omega 3 in our diet.
Cream together the butter and the Rapadura. Add the eggs and vanilla extract. Then stir in the sourdough starter. Mix the flour, salt and baking soda in a separate bowl and then combine with the sourdough mixture.
Cover the dough and refrigerate it for at least an hour or overnight. My thinking is that the longer it sits the more that the sourdough brakes down the phytic acid.
When you are ready to bake preheat the oven to 350 degrees F (or just under 200 degrees C). Roll the dough out on a lightly floured surface and cut into desired shapes. Place on a cookie sheet lined with parchment paper and bake for about 8 minutes or until golden brown (mine were finished in 5 minutes – maybe I rolled them too thin).
We really enjoyed how these turned out – I hope you do too!
What’s your favorite way to satisfy a sweet tooth?
Rejoicing in the journey - Beth Stedman