We don’t know if we can call this dish a cookie. Rather, these soft, lemon zest and poppy seed-scented squares are more like a muffin. A sort of blondie muffin. They’re perfect for an afternoon snack with a glass of soy milk for the kids or a cup of coffee for their parents.
3 cup flour
1.5 cup brown sugar
4-5 tablespoons pecan oil
juice and zest of 2 large lemons
3 to 4 tbsp. poppy seeds
1 tsp. baking powder
oil for greasing
Step by step recipe
Sift the flour into a bowl together with the baking powder and salt. Add the sugar and chopped zest and stir to combine.
In a small bowl, mix 1 cup of warm water with the lemon juice and oil. Add the resulting mixture to the bowl with the flour and mix thoroughly so there are no lumps.
Pour the poppy seeds in boiling water for 5 minutes, strain, shake off the excess water and lightly pound the poppy seeds in a mortar. Add it to the dough.
Grease a 20 x 30 cm rectangular baking tin with butter. Pour the batter into it and place in a preheated 160°C oven. Bake until a matchstick stuck in the middle comes out dry, about 25 minutes.
Slice into portions and cool or serve warm.