I found that the combination of whole wheat flour, rolled oats, and poppy seeds, created a texture that was irresistible. The addition of lemon adds the flavor of Spring.
I shared these with some co-workers and faculty at my graduate institution. They were a big hit!
Lemon Poppy-seed Teacakes
adapted from King Arthur Flour Whole Grain baking cookbook
Ingredients:
1 1/3 cups old-fashioned rolled oats
1/2 cup white whole wheat flour
1/2 cup white whole wheat pastry flour
2/3 cup almond meal (or chopped walnuts)
11 tablespoons unsalted butter
10 tbsp splenda or 1/2 cup confectioners' sugar
1/2 tsp salt
1 tablespoon lemon juice
1 tsp vanilla extract
Grated zest of 1 lemon
1 cup of confectioners' sugar for coating (optional)
Recipe:
(1) Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or use without parchment, ungreased. (2) In a food processor, pulse the oats and flours until everything is finely ground. If using almond meal add to the processor, and pulse to mix.
(3) In a medium bowl, beat the butter, Splenda, and salt until smooth. Beat in the lemon juice, vanilla extract, and lemon zest. Then the oat mixture.
(4) Roll the dough into teaspoon-size balls. Place the balls on the prepared baking sheets, 1 1/2 inches apart.
(5) Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), for 15 minutes. (Note: They won't have begun to brown, perhaps maybe at bottom edge.)
(7) Remove the cookies from the oven and allow them to cool for 5 minutes. Place the warm cookies in the bag and shake gently to coat with sugar. Allow them to cool completely, then shake them in the sugar again, adding more sugar to bag if needed. (This is very important, if you want the sugar coating to be very apparent for serving.)
Place the cookies on the sheet once more, to allow time for the sugar to adhere, before serving or storing.
