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Recipe by Kristy Schalck; Chef/Owner of Tousey House Restaurant
Poppy Seed Shortbread
Ingredients
3 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon iodine salt
6 ounces of unsalted butter, chilled and cut into small pieces
4 tablespoons poppy seeds
1 teaspoon orange zest
1 egg
1 cup heavy whipping cream
Extra sugar for sprinkling
About 1/4 -1/2 cup melted unsalted butter
1) Preheat oven to 425 degrees and place the rack in the center of the oven.
Line baking sheet pan with parchment paper.
2) Sift the flour, sugar, baking powder, and salt together in a medium to large mixing bowl. Add the poppy seeds and orange zest into the sifted ingredients, blend well and make sure the seeds and zest are evenly incorporated into the mix.
3) Cut the butter into the sifted ingredients using a pastry cutter or your fingers until the flour resembles the size of small peas.
4) Make a small well in the center of the bowl to add the egg. Using your fingers break the yolk and gently stir the yolk into the egg white. With your hands carefully toss the egg and coat the mixture.
5) While gently folding the flour mixture, slowly pour in the heavy whipping cream – using only ½ cup of the cream. Gently bring the dough together and add more cream slowly. You may not need all the cream or you could use a little more, depending on the dough. The dough should not be dry and not overly moist.
6) Turn the dough onto a floured surface and knead the 3 – 4 times, adding more flour if needed. Roll the dough out 1 ½ - 2 inches thick. Cut with round 2-3 inch biscuit cutter.
7) Place the shortbreads on baking sheet and sprinkle the tops with the extra sugar.
8) Let the shortbreads rest of about 20 – 30 minutes.
9) Bake for 15-20 minutes, or until the tops are golden brown.
10) Remove from oven and brush the tops with the melted butter.
If you would like to purchase a copy of the cookbook, please let us know. Send e-mail to chef@HerbsSpice.com or call at 859 380 5403.
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