Lemon Caraway Seed Cookies Food

LEMON CARAWAY SEED COOKIES

Steps:

• 1. Line cookie sheets with parchment paper.
• 2. Sift the flour and salt into a mixing bowl. With a pastry cutter, cut butter pieces into dry ingredients until it resembles breadcrumbs. Stir in the sugar, lemon juice and lemon zest.
• 3. Add the egg and the Caraway Seeds or Poppy Seeds into dough. Knead dough and bring together to form a soft dough.
• 4. On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36). You can flour a rim of a glass and cut the pieces if you don't have a circular cookie or biscuit cutter.
• 5. Transfer the cookies to the cookie sheets, brush lightly with a beaten egg and sprinkle with raw sugar. Optional but it does provide a crunch and sweetness.
• 6. Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color. Cool and enjoy!

CARAWAY COOKIES - KOKOSNøDKAGER

Steps:

• Cream butter and sugar.
• Add unbeaten eggs, one at a time, beating after each addition.
• Add buttermilk with soda and flour.
• Add caraway seeds.
• Chill for a few hours.
• Roll out to ½-inch thickness and cut with a cookie cutter.
• Sprinkle with sugar and bake 20 minutes in a preheated 350º oven.

LEMON & CARAWAY ROULADE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy - this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
• While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

SEED CAKES (CARAWAY SEED COOKIES)

Steps:

• Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream.
• Sift flour together with baking powder and salt, and mix into egg mixture to form dough.
• Chill dough, then toss on a floured board, and roll one-half inch thick.
• Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick.
• Shape cookies with a small round cutter, first dipped in flour.
• Bake on a buttered sheet.
• Fannie Farmer's cookbook doesn't provide baking temperature and time, so your guess is as good as mine. I'm going to try 350 or 375 for 8-14 minutes. If you get good results, share your tips in the comments.

CARAWAY SEED LOAF CAKE RECIPE

Steps:

• Tip all the ingredients into a bowl and beat until smooth. Spoon mixture into the loaf tin and level the surface.
• Bake the cake in the centre of the oven 160°C (320°F, gas mark 3) for 45 mins-1 hr, or until the cake feels just firm to the touch in the centre, and a skewer comes out clean when inserted into cake.
• Remove the cake from the oven and leave to cool in the tin for 10-15 mins.
• Transfer it to a wire rack to cool completely.