From time immemorial, poppies have always been the ignored in favor of anemones. Actually, the two flowers are very similar, and only the kind of kid that runs around a field of flowers with a botanic guidebook can really tell the difference. The anemone, however has been declared an endangered flower, and the poppy has been declared an insignificant weed – even before discussing the narcotics it can produce, let alone the contributions it can make to recipes.
In any recipe, it’s best to use fresh, ground poppy seed, rather than trusting what you can find on the supermarket shelves, that’s been there for who knows how long. You can find fresh ground poppy seeds at organic markets or stores specializing in spices.
You should keep the fresh poppy in the refrigerator until you use it, and if you plan to keep it for over a week, put in in the freezer, as it can survive in there for months.
Poppy seed tahini cookies
1 cup tahini
2 ½ cups flour
½ cup ground almonds
3 tablespoons fresh ground poppy seeds
¾ cup sugar
½ cup date honey
1 teaspoon vanilla extract
200 grams soft butter
1. In a bowl, mix the flour, ground almonds, and poppy seeds.
2. With a whisk, beat the butter and sugar.
3. Add the vanilla extract, date honey, and tahini continue whisking.
4. Add the flour, poppy seed, and almond mixture.
5. Heat the oven to 180 degrees. (356 Fahrenheit.)
6. Make small balls from the mixture, and place them on a baking tray with spaces in betwee.
7. Bake for about ten minutes. The cookies should remain bright. These cookies tend to burn quickly, so be sure to check them after about seven minutes in the oven.
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