Sprouted flour, pastured butter, honey, fresh lemon and poppyseeds are the only ingredients you’ll need for this wholesome treat..
Makes about 18 cookies (adapted from a recipe by Michael Ruhlman)
3 oz raw honey
6 oz pastured butter (1 1/2 sticks), softened
9 oz sprouted flour, finely milled
zest of 2 small lemons
1 tablespoon poppyseeds
1/2 teaspoon vanilla extract (optional)
Using an electric mixer, whip together honey and softened butter until light and fluff. Stir in the zest of 2 lemons (a micro-plane works best for producing tiny zest), poppyseeds and vanilla (if using). With the mixer on low, slowly add the flour a little at a time until just combined. Turn out the dough onto a piece of parchment paper and roll into a log about 2 inches in diameter. Twist the ends and refrigerate until firm, about 30 minutes. Using a thin-bladed knife, cut the dough into 3/8 inch-thick rounds and place on a parchment paper-lined cookie sheet. Bake in a 350 degree oven until light golden brown, about 12-15 minutes. Best eaten within 2 days, not that that should pose a problem for anybody 🙂