Sunday, 25 November 2012

Poppy Seeds Salt Cookies

Poppy Seeds Salt Cookies
If you follow my blog on facebook, you have probably read about my plan to write a book on eggless baking. Well the idea is to have atleast 20 recipes including cakes, muffins and biscuits. In my mind this book should help anyone, be it beginners or pro, start to believe in eggless baking and that it does not mean the end result is not enjoyable and delish. To draw more inspiration, I am trying a few recipes to understand them better and this is from one of the books I have. I struggled to keep myself away from the end result. I do not bake savory often because it is normally just me that likes it and can’t be bothered to please myself. This however, went down well with my son as well and I was selfish enough to keep them away from my husband (he was not even told I had made this and in my defense, he probably does not like savory bake)! I had so underestimated the flavour of these teeny tiny seeds! Here is the recipe...
1 cup flour
1 tablespoon poppy seeds
1 tablespoon butter
6-7 tablespoon single cream
1 teaspoon sugar
2 pinches salt
Bit more salt (don't avoid this else you are missing the kick)

Sift the flour and salt

Mix together the sugar and poppy seeds with the flour

Rub the butter so the mixture resembles bread crumbs

Add just enough cream to make a stiff dough

Roll to a disc of about 4-5 mm thick and cut into about 20 pieces (I was in a rush so could nto be bothered with regular shapes) and place on a lined baking tray. Sprinkle some salt on top

Bake in a preheated oven at 150degC for about 25-30 minutes until crisp, still pale.

Cool completely and store in air tight container


  1. Excellent cookies to munch with a cup of coffee.

  2. Hi ,Please let me know what flour you use(maida/all purpose flour?) and how did you get that pale yellow colour as almost all the ingredients are white ..I tried this ( this is my first time baking :-)) and I preheadted over to 150 degree and the even after an hr or so the biscuits remained in the same and not cooked .Should the pieces be immedately baked after slicing cos I had made the slices and then preheated the oven giving some air time for the raw pieces. Your response would be helpful.

    1. Hi, thanks for ur query. I used all purpose flour. It gets a pale yellow hue once done, I am guessing it is from the use of single cream. When you say you preheated the oven, did the oven cut off? usually once the temperature is achieved the oven cuts off and this is indicated by a light outside. If the temperature drops below set value, it turns on again, light glows again. Did this happen? If not, there is a good chance that the oven was malfunctioning. Giving the cut cookies some time to air would not affect whether it gets cooked or not. For cookies, in most cases, it is ok to get things ready then preheat but for cakes, allowing the batter to sit will very likely result in hard cake. So always preheat the oven even before you get started with dough or batter preparation. If you think you will bake more, you may want to buy an oven thermometer so you can check if your oven is indeed doing what it should. You could try some other recipe, may be another biscuit and check. Hope this helps. Please do let me know if you have any further questions :)

    2. Hi Veena,
      Thanks for your response..I tried again(corrected all mistakes I made previously) and it came out really well :-)...Thanks for the recipe :-)...

    3. Thanks really good to know, glad it came out well this time and you liked it. Thanks for coming back and leaving ur feedback :)