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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  • jo_jo_ba 4 years ago
    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
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