These ricotta cookies are soft in texture with a bit of a bite from the poppy seeds. Use any citrus fruit you have to hand.
I have piles of paperwork on my desk waiting for my attention. I used to have an in tray but when that got too full I moved it off my desk. It has really been a case of out of sight, out of mind. I collect recipes I want to try, pamphlets from all sorts of places as well as information on cities we are going to visit. I have a semblance of a filing system which does not always work. A few months back I was expecting a visit from an out-of-town supplier. Given that I knew I was having a business meeting I cleaned up my desk. I sorted out things that could be thrown out and created a folder for papers that belong together. I also consolidated all my small pieces of paper with handwritten notes.
I am much better at clearing out my fridge. Often with recipe testing you use only some of an ingredient. I find this happens often with cream which I turn into butter, and buttermilk. I freeze my buttermilk to use at a later stage. When I made the Ricotta Hotcakes I had half a tub of the cheese left over. This is an expensive item and I did not want it to got to waste. I paged through my copy of The Cookie Jar and found a recipe for Ricotta Cookies. I decided to use the recipe as a base to use up ingredients I had to hand. Basically I tidied up and ended up with beautiful soft cookies that lasted Dave and I the weekend.
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- 90g flour
- 1.25mls baking powder
- 0.625mls fine salt
- 0.625mls ground cardamom
- 7.5mls poppy seeds
- 82g fructose
- Finely grated zest of 1 lemon
- 25g softened butter
- 1 egg, lightly beaten
- 1.25mls vanilla purée
- 100g ricotta cheese
- Preheat the oven to 170° Celsius
- Place the flour, baking powder, salt, cardamom and poppy seeds into a mixing bowl
- Use a whisk and stir to combine the ingredients
- Place the fructose and zest into a stand mixing bowl and use the paddle beater on a low speed to mix
- Once you can smell the lemon, add the butter and beat until light and fluffy
- Continue beating while you slowly add the egg
- Once mixed in add the vanilla and ricotta and beat until a sticky dough forms
- Use a tablespoon measure and drop the dough onto a lined baking tray
- Bake for 12 minutes and remove the baking tray from the oven
- Leave the cookies on the baking tray for 5 minutes before transferring to a wire rack to cool completely
Inspiration published on Lavender and Lime October 20: