Poppy seed wreaths – delicious shortbread

Ingredients for 1 servings:

• 350 g butter
• 200 g sugar
• 2 tsp vanilla sugar
• 2 eggs
• 200 g poppy seeds
• 150 g potato flour
• 350 g Flour (Vienna Griessler)
• 3 tbsp milk
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

suitable for piping bags, ideal for poppy seed fans

Cream the butter with the sugar, vanilla sugar, and egg until fluffy. Gradually stir in the flour, cornstarch, and poppy seeds. If the dough is a little too stiff for the piping bag, add a little more milk. This is not necessary for the meat grinder. Don’t use too much milk, or the rings will run. Fill the dough with a piping bag fitted with a serrated nozzle and pipe small rings onto a baking sheet (approx. 4-5 cm in diameter). Bake for 10-15 minutes at 180 degrees Celsius. The cookies are ready when the edges are just starting to turn brown. The cookies themselves will barely take on any color. Dust with powdered sugar immediately after baking.