POPPY SEED FLOWER COOKIES

December 19, 2017

With the Christmas countdown in the single digits it’s time to stock up on cookies. I love how cookies have the magic property to spread happiness. I hope this recipe has the magic property to spread some happiness vis the internet.
Have a lovely Christmas guys :)

POPPY SEED FLOWER COOKIES

  • 100g ground almonds
  • 20g poppy seeds
  • 200g flour
  • 1 tablespoon cinnamon
  • pinch salt
  • 150g butter [room temperature]
  • 1 egg
  • 100g sugar
  • 180g apricot jam

_ combine almonds, poppy seeds, flour, cinnamon and salt in a big bowl

_ add butter, egg and sugar and knead until a soft dough forms

_ wrap in cling foil and leave to cool in the fridge for about 3 hours

_ preheat oven to 180°C

_ prepare a baking tray by placing baking paper on it [ideally prepare two or three so you can bake more efficiently]

_ dust a work surface with flour and roll out the dough [about 3mm thick]

_ use a cookie cutter to cut desired shapes out of the dough [half of them with a hole in the center]

_ transfer to the baking trays and bake for 10 to 12 minutes [or until lightly golden on the edges – you want them rather light]

[repeat until all the dough is used up]

_ leave cookies to cool down for at least 15 minutes

_ spread a small amount of jam on the non-hole-cookies, top off with a hole-cookies and lightly press them together [ideally use jam without too big fruit junks]

[cookies keep well for about 3-4 weeks if stored air tight]

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