07 April 2009

slightly seedy

Having watched Rachel Allen make a poppy seed cake on Bake, I decided it was time to add poppy seeds to my own baking repertoire.

These are the Orange and Poppy Seed Slice and Bake Cookies from Cookies and Biscuits (Australian Women's Weekly):

The combination of plain flour, rice flour, cornflour, and icing sugar produces a wonderfully light and crumbly cookie that's perfect with tea. So light you can definitely eat two (or more!) without feeling guilty. Just be sure to check your teeth afterwards...

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13 comments:

  1. silverpebble8 April 2009 at 07:14

    They look so professional AND absolutely delicious x

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  2. Ali8 April 2009 at 07:16

    Rice flour is a magic ingredient - I use it as part of macadamia and mandarin sticks and they have the same ridiculously light feel.

    Love the look of your cookies.

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  3. monica8 April 2009 at 08:24

    I think you could start your 'cookie shop'.... really fabulous.

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  4. Gina8 April 2009 at 09:15

    They look wonderful!

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  5. Darlene8 April 2009 at 12:49

    I'm having a cup of tea right now and mourn the fact that I have no such cookie to enjoy it with. I really should have breakfast first she says shamefully. :)

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  6. walter and me8 April 2009 at 16:02

    yum yum yum! Yep, rice flour makes a big difference to the lightness. Re post below...great posters...how about a collage of seed packets in the seed cafe?

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  7. dottycookie8 April 2009 at 17:43

    Those look scrumptious. I've not used rice flour before, but light biscuits sound very tempting.

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  8. Anonymous8 April 2009 at 21:54

    Suprisingly light by virtue of the rice flour - not as heavy as conventional shortbread.

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  9. Lynn8 April 2009 at 23:37

    We use rice flour for our muffins every morning, given the need of two of us to avoid gluten. It makes things kind of crumbly, so we often add oat flour to help. Wonder if we could adapt your recipe, because these look SO delicious!!!

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  10. Unknown9 April 2009 at 14:29

    Oooh, those look very tempting. I love poppy seeds and yet never bake with them, you have inspired me yet again.

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  11. rachel9 April 2009 at 22:25

    I watched Rachel Allen bake that poppy seed cake too, and was inspired to make some marmalade and poppy seed muffins. It would have been the cake, but for the sake of my hips, I postponed that one for a time when they were more of us to fall on it like wolves....

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  12. Ari (Baking and Books)9 April 2009 at 23:36

    Those sound delicious! My mom would love these.

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  13. Doolallysally11 April 2009 at 11:13

    These do look good, I rarely use poppy seeds apart from putting them into pastry occasionally when I bake a leek and cheese quiche, Anyway, Happy Easter! Love Salx

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