Canary seed snaps, chocolate chip cookies

The Canadian Press

High-protein, gluten-free canary seed has received approval from Health Canada for human consumption.
Here are two recipes that feature canary seed (alternate ingredients have been given since canary seed is not yet widely available).
CANARY SEED SNAPS
Before beginning the recipe, roast canary seeds for about 12 minutes in a 180 C (350 F) oven, watching carefully that they don’t burn.
If canary seed is unavailable, substitute peanuts, cashews or your choice of nut.
750 ml (3 cups) white sugar
175 ml (3/4 cup) light corn syrup
175 ml (3/4 cup) water
45 ml (3 tbsp) butter, softened
1 ml (1/4 tsp) salt
625 ml (2 1/2 cups) roasted canary seed
7 ml (1 1/2 tsp) vanilla
3 ml (3/4 tsp) baking soda
In large heavy saucepan, bring sugar, corn syrup and water to a boil over medium heat, stirring; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 112 C (234 F), or soft-ball stage (when 5 ml/1 tsp hot syrup dropped into cold water forms soft pliable ball), about 10 minutes.
Stir in butter and salt; cook until candy thermometer reaches 155 C (310 F), or hard-crack stage (when 5 ml/1 tsp hot syrup dropped into cold water forms hard brittle threads), about 10 minutes. Remove from heat. Immediately stir in roasted canary seed, vanilla and baking soda.
Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan; let cool. Cut into rectangles or break into irregular pieces about 5-cm (2-inch) in size. These can be stored in an airtight container in a cool, dark place for up to 1 week.
Source: Adapted by Carol Ann Patterson of The Pathfinders Research and Management in Saskatoon from a Canadian Living magazine recipe.
CANARY SEED CHOCOLATE CHIP COOKIES
Marlene Hursh adapted a popular chocolate chip cookie recipe to use canary seed flour and groats (dehulled grain when the outer seed coat is removed, allowing you to see the seed colour).
“The appearance of the canary seed cookies is slightly more yellow than when I only use the white flour with the same recipe,” she writes. “We like our cookies crispy on the outside and soft in the middle.”
If canary seed flour is unavailable, use 250 ml (1 cup) all-purpose flour.
125 ml (1/2 cup) softened butter or shortening
50 ml (1/4 cup) white sugar
125 ml (1/2 cup) brown sugar
1 egg
5 ml (1 tsp) vanilla
175 ml (3/4 cup) all-purpose flour
50 ml (1/4 cup) canary seed flour
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) salt
250 ml (1 cup) chocolate chips
50 ml (1/4 cup) canary seed groats (optional)
125 ml (1/2 cup) chopped nuts (optional)
In a bowl, cream together butter and white and brown sugars until light and fluffy. Add egg and vanilla and beat until smooth.
Stir in flours, soda and salt. Blend well.
Stir in chocolate chips, and canary seed groats and nuts, if using.
Drop by spoonfuls on ungreased cookie sheet 5 cm (2 inches) apart. Bake in a 190 C (375 F) oven for 8 to 10 minutes.
Makes about a dozen cookies.
Source: Adapted by Marlene Hursh of Hursh Consulting & Communications Inc., Saskatoon, from Hershey’s Original Chipits Cookies Recipe.