Poppy Seed Biscuits
Because I love poppy seeds so much, I adapted these Poppy Seed Biscuits from the large Poppy Seed Pastry (rolls) and made them into Christmas biscuits.
A simple shortcrust pastry with a poppy seed filling and formed into a roll. When it has cooled or frozen properly, you can cut it into slices.
You can also prepare these biscuits in advance and take them out of the freezer when needed and bake them fresh. Also very practical!
More Shortbread Biscuits:
Linz “Eye“ Cookies
Vanilla Crescent Cookies
- 125 g butter softened
- 75 g sugar
- 1 pinch salt
- 1 egg
- 250 g flour
- 150 ml milk
- 40 g sugar
- 40 g honey
- 1/2 tsp cinnamon
- some lemon peel
- 150 g poppy seed grounded
- 1 Tbls rum
- 100 g icing sugar
- 2 Tbls water
Whisk softened butter with sugar and salt.
Add egg and mix.
Add flour and knead (with hands).
Place in fridge for 1 hour.
Boil milk, sugar, honey, cinnamon and lemon peel.
Add poppy seed and let boil for 2 minutes.
Pour in rum and leave to cool.
Roll out the dough in a rectangular form (on floured surface).
Spread the filling on top and roll up.
Divide the roll in half and wrap in cling film.
Place in the freezer for about 1 hour.
Cut in slices (1/2 cm) and put on baking tray (with baking paper).
Bake in preheated oven at 180° C for about 14 minutes.
Mix icing sugar with water and draw lines over the poppy seed biscuits. This works well with a freezer bag.
Leave to cool and store in a biscuit tin.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Trackbacks & Pingbacks
[…] cookies/biscuits:Poppy Seed BiscuitsChocolate Hazelnut TreatsHussar BiscuitsChocolate […]
Leave a ReplyWant to join the discussion?
Feel free to contribute!