Keten tohumu unlu kurabiye is a crisp cookie in which ground flaxseed is the main dry ingredient, making it low-carb and ketogenic-friendly. Flaxseed's naturally sticky texture holds the dough together and helps the cookies bake without cracking.
Grind the flaxseed in an electric spice grinder until it becomes a fine powder; coarsely ground flax makes the dough harder to bind.
Beat the room-temperature butter with the egg and honey, then add the ground flaxseed, baking powder, cinnamon and salt to form a sticky but workable dough.
Pinch off 12 tablespoon-sized pieces of dough, flatten them into cookie shapes, arrange them with space between them on a baking tray and chill for 15 minutes; unchilled dough spreads too thin in the oven.
Bake in an oven preheated to 150°C for 18-20 minutes until the edges turn lightly golden; check the oven often, since flaxseed can darken quickly even at a low temperature.
After taking the cookies out of the oven, leave them on the tray for 10 minutes before moving them; moving them while hot can cause them to fall apart.
Skipping the chilling step makes the dough spread too thin and the cookies lose their crunch; do not skip the 15-minute fridge rest. Flaxseed can turn bitter quickly above 150°C, so do not raise the oven temperature. Allergens: contains egg, milk and dairy.
Replacing the honey with the same amount of grape molasses (pekmez) makes the cookies vegan and gives them a darker colour; in that case cutting the cinnamon down to half a teaspoon keeps the flavours from overpowering each other.
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