Lemon Poppyseed Swirls
From jo_jo_ba 10 years agoIngredients
- ¼ cup shortening shopping list
- ¼ cup salted butter shopping list
- ½ cup sugar shopping list
- 1 tbsp Homemade Ener G Egg Replacer (or Ener-G) shopping list
- 1 ½ tbsp water shopping list
- 2.1 oz (½ cup) full-fat, thick (ideally homemade) yoghurt (like yoghurt-with-variations.html">yoghurt With Variations) shopping list
- 1 tsp vanilla extract shopping list
- 2 tsp lemon extract shopping list
- zest of 2 Meyer lemons (or regular lemons) shopping list
- 3.5 oz (about 1 cup) all-purpose flour shopping list
- 4 oz (scant ½ cup) spelt flour shopping list
- 2 tbsp cornstarch shopping list
- ½ tsp baking soda shopping list
- pinch salt shopping list
- 2 tbsp poppyseeds shopping list
How to make it
- 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.
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