Poppy seed flowers
This recipe is for slightly more experienced bakers. The dough is more sensitive to even small fluctuations in the fat/flour/egg ratio, so sometimes you need to add a little poppy seed flour, sometimes a little fat (a tablespoon of poppy seed oil). In any case, with a little feeling for the dough, you will make great Christmas poppy seed cookies.
Knead a smooth dough and put it in the refrigerator for 1-2 hours. Then roll out the dough and cut out shapes as you like. Bake at about 160°C for about 8 - 10 minutes. When cooled, glue them together with jam, preferably a sharp one (currant, blackberry...). Finally, you can decorate with egg white or lemon ice, or bake them straight away decorated with cranberries.
- 30 dkg of semi-coarse flour
- 30 dkg of fat (a mixture of coconut oil, poppy seed oil, or other fats; if you are not restricted in your intake of animal fats, feel free to use butter)
- 15 dkg of poppy seed flour
- 20 dkg of sugar
- 2 yolks (or one whole egg if you do not want the whites for other cookies or for the icing)
Knead a smooth dough and put it in the refrigerator for 1-2 hours. Then roll out the dough and cut out shapes as you like. Bake at about 160°C for about 8 - 10 minutes. When cooled, glue them together with jam, preferably a sharp one (currant, blackberry...). Finally, you can decorate with egg white or lemon ice, or bake them straight away decorated with cranberries.
