Lemon Poppy Seed Pan-Banging Cookies

These cookies are based on some of my favourite store bought ones from Rhythm 108'- theres is free of all the nasties like gluten, dairy etc… but I wanted to recreate them as crispy, chewy pan-banging cookies'. A huge shoutout to Sarah Kieffer- because if it wasn’t for her, I would not be banging my cookies.

Ingredients

220g Plain flour

80g Ground Almonds

½ tsp Baking Soda

1/4 tsp Sea Salt

1 tsp Ground Ginger 

20g Poppy seeds 

100g Crystallised Stem Ginger, roughly chopped

2 Lemons

270g Granulated Sugar

40g Light Brown Sugar

230g Salted Butter, softened at room temperature

1 large egg

1/4 tsp vanilla or almond extract

Method

1. Preheat the oven to fan 180°C. Line 2 baking trays with foil, dull side up.

2. In a small bowl, combine the flour, ground almonds, baking soda, salt, ground ginger, poppy seeds and crystallised stem ginger.

3. Zest the lemons into a bowl and add both sugars. Rub the zest into the sugar until evenly distributed. Add the softened butter and whisk until creamy, 3 minutes. 

4. Crack the egg into the sugar, add the almond or vanilla extract and 2 Tbsps of lemon juice, mix together. Fold the flour mixture into the butter until just combined.

5. Scoop 80g worth of cookie dough onto the prepared trays, spacing them out by at least 4 cm. Place the cookie dough into the fridge covered for at least 1 hour, or in the freezer for 15 minutes.

6. Once chilled, place the cookie dough in the oven for a total of 15 minutes. After the first 10 minutes, the cookies will have puffed up, take the tray out and gently bang it on your counter top until the centre of the cookie drops back down, place back in the oven for another 3 mins, and repeat the banging again. Bake in the oven for the remainder of the time. Once baked the edges should be golden. Remove from the oven and repeat the banging, set them aside to cool fully before eating.