John Myers
Ingredients for 1 servings:
- 250 g plain wheat flour
- 200 g butter
- 120 g poppy seeds, ground
- 50 g icing sugar or baking sugar
- 1 egg yolk
- 1 packet of vanilla sugar
- e.g. jam (possibly different varieties)
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
filled with jam
This recipe makes about 50 to 60 cookies! Crumble the flour with the cubed butter, mix the poppy seeds with the sugar and vanilla sugar, and knead all ingredients, except the jam, into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for about 45 minutes. Knead thoroughly again and form into three rolls about 3 cm in diameter. Place these back in the refrigerator for another 15 to 20 minutes. Cut each roll individually (the others shouldn’t get too warm and should stay in the refrigerator until shortly before use) into 1 cm wide pieces, carefully flatten them slightly (the edges shouldn’t fray), and place half a teaspoon of jam (more or less, depending on your taste) in the center of each one. Lift the edges slightly, press the opposite ends together to form small square bowls, and place them on a baking sheet lined with baking paper. Leave some space between the biscuits, as the edges may sink, making the biscuits larger. Meanwhile, preheat the oven to 170°C and bake the biscuits for about 30 minutes. The biscuits are ready when the jam begins to simmer. Remove from the oven and top with more jam, if desired.
Facebook Comments