I came upon this recipe around nine years ago thanks to a woman who used to create recipes for our website and magazine. I have no memory of anything like this being baked during my childhood, contrary to her when these were regulars. In the original recipe, they are made with wheat flour, but I have come to love my version with oat or rye flour much more since there is more character and power in each of those grains.
The dough is a bit sticky, harder to handle, but the taste and texture is something very special. And, by the way, these are great to make together with kids.
220 g butter, room temperature
250 g cottage cheese
30 g sour cream
1/2 tsp baking powder
300 g oat flour
pinch of sea salt
approx. 300 g Demerara sugar
cinnamon, as much as you like
approx. 150 g light brown sugar
1 organic lemon zest, finely grated
50 g poppy seeds
makes about 50 cookies
Heat the oven to 200°. Line a baking sheet with parchment paper.
Mix the butter with the cottage cheese, salt, baking powder, and flour.
Sprinkle some sugar and cinnamon on a plate. On another plate, mix together some sugar, lemon and poppy seeds (take the sugar from the amount already specified in the recipe).
In batches, roll out the dough into long sausages and slice into even rounds. Shape the rounds into balls (or you can start with that, but the balls end up being different sizes – but it doesn’t make a difference in the flavour).
Squeeze the balls together with your finger to make a flat patty. Dip one side into the sugar and then fold over with the sugar on the inside. Now you have a semicircle with a sugar filling. Take the semicircle and dip that into the sugar and fold over again, creating a triangle with a sugary inside. Place the cookies, non-sugar side onto the baking pan. It may sound complicated, but it’s not, once you get started.
Place the sheet of cookies in the centre of the oven and bake until light brown – about 15 minutes.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s