Lemon Poppy Seeds Cream Cheese Cookies

I have lemons.
I have poppy seeds.
I have cream cheese.
What am I waiting for ?

So, I decided to make this Lemon Poppy Seeds Cream Cheese Cookies ！
And I started to write this recipe based on how I wanted my cookies taste like last night.


Lemon Poppy Seeds Cream Cheese Cookies:
Ingredients:
A. 140 g cream cheese ( room temperature)
      70 g butter
      100 sugar

B. 1/8 tsp salt
      20 ml lemon juice
      1 tbsp lemon zest

C.( sieved). 215 g all purpose flour
     20 g poppy seeds
     1 tsp baking powder
     1/8 tsp bicarbonate of soda


Method ：
1. Cream Ingredient A for 10 mins ( until fluffy).
2.  + B + C . Mixed well.
3. Shape into a ball and use a fork to press the dough before baking.
4. Temperature : 180 C.
    Baking  Time ：25 - 30 mins （ Middle  rack)

Two -seed Crackers ( No sugar )

These two-seed crackers are adapted from " Essential Baking"( Murdock Books ).

Those two seeds are poppy seeds and sesame seeds.

 Since I rolled the crackers too thick (They actually only needs to 2mm (1/6 inch )and I forgot to prick the crackers before baking.  So , they didn't look like crackers at all and a bit hard after baking for 40 mins.( The thickness that I made caused these crackers took longer time to bake)

The crackers taste good but a bit hard after baking. I will try to make it again and roll out to 2mm and prick them with fork in order to get better result.

Two- seed Crackers ( No sugar ):
250 g all purpose flour
1tsp baking powder
2 tbsp poppy seeds
2 tbsp sesame seeds
60 g cold butter
1/2 tsp salt
1/4 tsp pepper
125ml chilled water

Method:
1. Preheat oven to 180 C. Line baking trays with  greased baking paper.
2. Sift flour + baking powder + salt in a bowl.
3. Add  two seeds + pepper.
4. Rub the cold butter into the flour ( using fingertips)  -  I used pastry cutter until the mixture resembles fine breadcrumbs.
5. Make a well in the centre + chilled water. Let the mixture comes together in soft bread. Gather together into a rough ball. * Do not knead it at any stage.
6. Put the dough between 2 sheets of baking paper. Roll out to 2mm ( 1/6 inch).
7. Using a 6 mm ( 2 1/2 inch) round cutter . Prick all over with a fork and transfer to the baking tray.
8.Baking time : 20-25 mins . Allow to cool on a wire rack.