Poppy cookies

Recipe Poppy cookies

Flour – 140 g
Butter – 140 g
Powdered sugar – 50 g
Chopped almonds – 50g

Poppy stuffing:
Milk – 350 ml
Sugar – 100 g
Semolina – 50 g
The crushed poppy – 200 g
Zest of ½ lemon
Rum – 2-3 tablespoons


1. Mix the flour, butter, icing sugar, ground almonds and a pinch of salt. Knead the dough. Divide the dough into two parts-ball. Each ball wrapped with cling film and put into the refrigerator overnight.
2. For the filling: In a saucepan, boil 200 ml of milk with 80 grams of sugar. Pour in boiling milk poppy. Boil the poppy milk on very low heat for 10 minutes, stirring occasionally so the mixture is burnt.
3. The remaining 150 ml of milk to boil with a pinch of salt and 20 grams of sugar. Stir milk, semolina enter. Cook over low heat, stirring constantly.
4. Mix together poppy and semolina mixture. Add lemon zest, rum, mix well and set aside until cool.
5. Heat oven to 180 ° C
6. Baking with high sides measuring approximately 20×15 cm (or baking tins of the same size) put parchment so that the edges were on the bumpers.
7. Remove the dough from the refrigerator.
8. Sprinkle the work surface with flour. Roll out the dough into two parts measuring 20×15 cm layers. One layer put on parchment shape prick with a fork in several places.
9. On top of the dough spread the poppy filling, smooth surface of the scapula.
10. Close poppy filling the second layer of dough.
11. Put the pan with the dough in a preheated oven.
12. Bake for 40-45 minutes.
13. Remove the baking sheet from the oven, leave on a wire rack until cool.
14. Carefully taking the edge of the parchment-baked cake from pan. Cut into squares measuring about 3×3 cm.
15. If desired, cookies can be decorated with white melted chocolate and top draw a grid-cobweb of milk or dark chocolate. Or just sprinkle with powdered sugar and decorate each square piece of candied lemon.
16. In a cool, dry place in a metal box, cookies, arranged layers of parchment can be stored up to 3 weeks.

Poppy cookies - http://wonderdump.com/poppy-cookies/

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