Passion Fruit Poppy Seed Pocky
The recipe was adapted from NYT Cooking.
Servings 96 cookie sticks
Ingredients
For the Cookie Sticks:
- 1 ¼ cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1 ½ tablespoons poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, cold & cut into 1-inch pieces
- 3/8 cup whole milk
- 1/4 teaspoon vanilla extract
For Decorating:
- 9 ounces Valrhona passion fruit feves, chopped
- 3 ½ tablespoons shortening
- poppy seeds, as needed
- 10-12 drops yellow food coloring
Instructions
For the Cookie Sticks:
- Add 1 ¼ cups flour, granulated sugar, 1 ½ tablespoons poppy seeds, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. Stream milk and vanilla into flour mixture while machine is running. Pulse until dough is fairly smooth.
- Wrap dough in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
- Heat the oven to 350°F. Roll dough to about ¼-inch thick. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 3 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until it is 6 inches long. Transfer strips to silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough.
- Bake until golden on edges and bottom, 10 to 12 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
For Decorating:
- Transfer the chopped passion fruit feves and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each heating cycle until melted and glossy. Mix in yellow food coloring.
- Holding a cookie stick over the bowl of melted chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl.
- Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with poppy seeds as desired. (You’ll want to keep all the dips in a warm place while working with them, and return to the microwave to remelt if needed.)
- Let sit at room temperature overnight to set. Cookies will keep in an airtight container at room temperature for 1 week.