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Poppy Seed Eyes

Poppy Seed Eyes

    

Crispy poppy seed cookies with tasty rum and sour cherry jam.

Cook

No. of servings

24

Ready in

45 min.

Difficulty

medium

 

 

all-purpose flour / plain flour7oz200grams
chicken egg1pc1piece
ground poppy seeds3.5oz100grams
powdered sugar2.75oz75grams
rum2tbsp2tablespoon
sour cherry jam5.25oz150grams
unsalted butter5.25oz150grams

1. 

unsalted butter 5.25 oz (150 g)  powdered sugar 2.75 oz (75 g)  all-purpose flour / plain flour 7 oz (200 g)  ground poppy seeds 3.5 oz (100 g)  chicken egg 1 pc

Put in a bowl chopped butter, add sugar, flour, poppy seed and egg.

2. 

Work the tough dough and let it rest in the cold place for 12 hours.

3. 

Knead the dough, shape in into cylinder with diameter about 3 cm and slice it into 1 cm thick slices.

4. 

Shape the slices into balls and make a deep oblique hole in each using your thumb.

5. 

Transfer the prepared cookies into baking tin lined with parchment paper. Bake for about 18 minutes in preheated oven at 355°F (180°C). Let them cool when done.

6. 

sour cherry jam 5.25 oz (150 g)  rum 2 tbsp

Mix jam with rum ...

7. 

... and fill the holes in cookies. Let them dry in the cold place - jam will be partially absorbed into the cookies and becomes stiff.

Bon appetit!

 

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