Poppy seed snail cookies

Ingredients for 1 servings:

• 1 egg yolk
• 300 g flour
• 150 g butter, cold
• 80 g powdered sugar
• 1 pinch of salt
• ½ organic lemon(s), zest
• 250 g poppy seed cake

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes

Grate the zest of half a lemon. Mix the lemon zest with the flour. Then add the butter, egg yolk, powdered sugar, a pinch of salt, and 3 tablespoons of cold water. Knead everything using the dough hook of a hand mixer. If the dough is difficult to knead, add another 1 tablespoon of water. Chill the dough for 30 minutes. Divide the dough. Roll out half of the dough between two sheets of baking paper into a rectangle approximately 30 x 25 cm. Remove the top sheet of baking paper and spread half of the poppy seed mixture onto the dough sheet. Leave a 1 cm wide border free at the long end. Using the bottom sheet of baking paper, roll up from the long side and wrap it in the paper. Freeze for approx. 30 minutes. In the meantime, process the remaining dough and filling in the same way. Preheat the oven to 180°C (top/bottom heat), or 160°C (fan oven). Cut the rolls into approximately 1 cm thick slices and place them on baking sheets lined with baking paper. If desired, you can roll the rolls in flaked or chopped nuts before slicing. Bake on the middle rack for about 12 minutes.