RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Purim Poppy-Seed Treats - pareve
This is another recipe from Evelyn Rose's column in the Jewish Chronicle, UK. Use ground poppy seeds (can be ground in coffee grinder or nut mill). Ruth Purim Poppy-Seed Treats ~~~~~~~~~~~~~~~~~~~~~~~ Makes about 30 Keeps 1 week in an airtight container Freeze two months. 2 oz. (50 g) butter or firm margarine 2 oz. (50 g) caster [superfine] sugar 2 egg yolks 1 teaspoon vanilla extract 6 oz. (175 g) self-raising flour For the topping: 2 egg whites pinch of cream of tartar 4 oz. (125 g) light muscovado [brown] sugar 5 oz. (150 g) poppy seeds, ground Put the butter or margarine, cut in 1-inch (2.5 cm) chunks, caster sugar, egg yolks, vanilla essence and flour into the food processor and process until like moist breadcrumbs, then press firmly into a greased tin measuring approx 7 x 11 x 2 inches (18 x 28 x 5 cm). Whisk the egg whites with the cream of tartar until they form soft peaks, then gradually whisk in the brown sugar until firm peaks are formed. Fold in the ground poppy- seeds, then spread the meringue evenly over the pastry base. Bake at gas no. 4 (350° F 180° C) for 30 minutes until the surface is firm to the touch and lightly browned, then cut in one-and-a-half inch (4-cm) triangles.
