WWW.FREI-STYLE.COMVegan Poppy Seed Crescent Cookies
Ingredients
Dough
- 40 g (1.4 oz.) poppy seeds
- 350 g (12.3 oz.) spelt flour
- 100 g (3.5 oz.) raw cane sugar, finely ground
- 1 tsp vanilla extract or paste
- 3 Tbsp plant milk ((e.g. almond milk))
- 200 g (7 oz.) cold vegan butter ((block, e.g. Alsan))
- 1 pinch salt
Poppy seed sugar
- 20 g (0.7 oz.) poppy seeds
- 100 g (3.5 oz.) raw cane sugar, finely ground
Optional
- about 50 g (1.8 oz.) dark chocolate (for dipping)
Equipment: Blender or food processor for grinding, Mixing bowl, Kitchen scale, Baking sheet with parchment, Shallow bowl for the poppy seed sugar, Cooling rack
Instructions
- 1.Grind all the poppy seeds (60 g / 2.1 oz.) finely in a blender or food processor. If your raw cane sugar is coarse, grind it finely too.
- 2.Quickly knead 40 g (1.4 oz.) ground poppy seeds, the spelt flour, 100 g (3.5 oz.) sugar, vanilla, plant milk, vegan butter and salt into a smooth dough. Chill for at least 30 minutes.
- 3.Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment.
- 4.Lightly flour the dough, cut off walnut-sized pieces, roll them into short ropes with slightly thinner ends and bend them into crescents. Place them on the sheet with a little space between them.
- 5.Bake for 12 to 15 minutes until lightly browned.
- 6.For the poppy seed sugar, mix the remaining 20 g (0.7 oz.) ground poppy seeds with 100 g (3.5 oz.) sugar in a shallow bowl.
- 7.Let the crescents rest on the sheet for 1 to 2 minutes, then carefully roll them in the poppy seed sugar while still hot so as much as possible sticks. Let them cool on a rack.
- 8.For the chocolate version, don't roll some of the crescents; let them cool, dip one end in melted dark chocolate and sprinkle the other half with poppy seed sugar.
Notes
Fresh from the oven the crescents are very fragile, so let them rest on the sheet for 1 to 2 minutes before you roll them in the poppy seed sugar; that way they stay whole and the sugar still sticks well. If the dough gets too soft while you shape it, put it back in the fridge for a few minutes. Fine white spelt flour (German type 630) works best and makes the crescents especially tender. You can make the dough ahead: it keeps for 2 to 3 days in the fridge or several months in the freezer. In an airtight tin the finished crescents stay fresh for up to 4 weeks.
Nutrition per serving: 70 kcal · 1 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook