Poppy Canapes

Preparation:

1. Line the baking sheets with parchment paper. Mix the flour with the custard powder and sieve. Preheat the oven to 180 ° top / bottom heat.

1. Mix the room temperature margarine in the mixing bowl of the food processor on level 4 until creamy. Gradually let the icing sugar run in slowly. Add the pinch of salt and the rum flavor and keep stirring until a homogeneous mixture is formed. Switch off the food processor. Now add half of the flour-pudding powder mixture and half of the ready-to-bake poppy seed filling to the creamy mixture and stir for about 1 minute on speed Now add the second half of the flour-pudding powder mixture and the second half of the poppy seed filling. Stir the entire mixture for a further 1 minute on level

1. Now fill this dough in portions into a disposable piping bag, cut off a small corner, and squirt small dots with a little space between the dots, about 2 cm in size, onto the baking sheet lined with baking paper and about 10 – Bake for 12 minutes.

1. Let the poppy seed chunks cool, carefully remove them from the paper with a palette and set aside until the entire dough has been processed or baked in the same way.

1. For the filling: Strain the jam through a sieve, pour it into a disposable piping bag (freezer bag is also possible), cut off a small corner and sprinkle a blob on the underside of a poppy seed nibble, then place a second bite with the underside on the blob of jam and press carefully.

1. For the decoration: Crush the couverture and let it melt in a water bath over the low heat of the stove. Pour the melted chocolate into a disposable piping bag, cut off a tiny corner and draw lines over the poppy seed bites, and leave to dry in a cool room for 12 hours.

1. The decoration didn’t work out so well for me: But that doesn’t matter, because these little things are always eaten!