Maple, Orange and Poppy Seed Cookies
By Amy Crawford
For those of you with my eBook, A Nourishing Kitchen, you’ll notice these pretty little stars are just a little familiar. They are the first cousin of my favourite recipe in the book, Lemon & Poppy Seed Cookies, with a subtle difference: their shape and flavour.
Today we decided it was time to share these babies with the world, because, well, cookies recipe! Enough said!
So, without further ado I share a cookies recipe that is very close to my heart (and taste buds).
Go pop the kettle on peeps and take a load off, it’s time chillax.
1.5 cups cashews, ground to meal
1 cup arrowroot/tapioca flour (plus a little extra just in case)
½ cup coconut oil, melted
Zest of a whole orange (at least 1 tablespoon)
2 tablespoons poppy seeds
1 egg, lightly whisked
¼ cup of maple syrup (or rice malt syrup)
A good pinch of salt
Turn on the oven to 155C.
Combine the cashew meal, arrowroot flour, salt, poppy seeds and orange zest.
Mix in the coconut oil, syrup and egg. I tend to use my hands here to work it to a dough-like texture. If you find the mixture too dry add a little extra oil, if too wet add a little extra arrowroot.
After combining the mixture into dough, pop it in the fridge for 15 minutes to chill and solidify to ensure easy rolling.
Place the dough between two sheets of baking paper and roll it out until it is very thin (mine are about ½ centimeter). If it sticks to the paper you will need to add more flour. Using a cookie cutter, cut your desired cookie shapes and place onto a baking paper lined baking tray. Keep following this process until you have finished your dough.
Bake in the oven for about 20-25 minutes or until golden. Check them at 15 minutes and thereafter every 7 or so minutes – they will burn quickly given the nut composition. Once out of the oven allow them to cool on the tray for a few minutes then transfer to a wire rack.
Any remaining biscuits can be stored in an airtight container for a week or two.