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Recipe Detail Page
Lemon Chia Seed Twists
Early Summer 2017
These crunchy, lemon-flavoured cookies are made with a simple, classic and, best of all, foolproof cream cheese dough. And while lemon is often paired with poppy seeds, why not change it up a bit with chia seeds—a healthy addition to these sugary treats.
Makes 28 to 30 twists
CREAM CHEESE DOUGH
1¼ cups (310 mL) all-purpose flour
1 tbsp (15 mL) sugar
⅛ tsp (0.5 mL) salt
½ cup (125 mL) cold, unsalted butter
½ cup (125 mL) cold cream cheese
FILLING
Zest of 2 lemons
½ cup (125 mL) sugar
1 tbsp (15 mL) chia seeds
1. For the dough, place the flour, sugar and salt in the bowl of a food processor and process to combine. Cut the butter into ¼-inch (5-mm) pieces and add to the bowl. Pulse until the mixture resembles coarse meal. Cut the cream cheese into pieces and add to the flour mixture. Process just until the dough clumps together and before it forms a ball.
2. Form the dough into a small flat square and wrap in plastic wrap. Refrigerate at least 2 hours or overnight. Allow to slightly soften at room temperature before rolling. (The dough can be well wrapped and frozen for up to 1 month; thaw in the refrigerator overnight)
3. For the filling, rub the lemon zest and sugar together to distribute the rind evenly. Mix in the chia seeds.
4. Line a baking sheet with parchment paper and set aside. Sprinkle the work surface with half of the lemon rind-sugar mixture. Place the dough overtop and cover with some of the remaining sugar mixture. Roll the dough out to a rectangle of about 5 x 16 inches (13 x 40 cm) and as you’re rolling, continue sprinkling the sugar mixture on the work surface beneath the dough and on top of the dough. All of the sugar should be used up and embedded in the dough. Fold one-third of the pastry from the short end inward to the centre, then fold the other short end over that. With the “spine” of the pastry on your left and the open side on your right, roll the dough again, to a rectangle measuring 5 x 20 inches (13 x 50 cm).
5. Using a sharp knife and a single downward motion (or using a pizza wheel), cut the dough widthwise into ¾-inch (2-cm) strips. Working with 1 strip at a time, place hands on either end of the strip and roll in opposite directions to create a twist of dough. Place on the prepared baking sheet. Continue with the remaining strips, placing them about 1 inch (2.5 cm) apart. Chill for at least 30 minutes.
6. Place the oven rack in the middle positon and preheat the oven to 350°F (180°C).
7. Bake the twists until the undersides are golden brown, about 20 minutes. Reduce the oven to 325°F (160°C), turn the twists over and continue baking just until both sides are golden brown, another 15 to 20 minutes.
8. Remove from oven and cool on a wire rack. The twists are best the day they are baked, but can be stored in an airtight container at room temperature for 1 to 2 days.
Makes 28 to 30 twists
