Shortbread with poppy seeds
10 servings
40 minutes
Poppy seed cookies are a delicious and aromatic treat that will enhance any tea party. Their tender dough, complemented by a sweet vanilla note and crunchy poppy seeds, creates a unique texture and a deep, slightly nutty flavor. Poppy seeds, traditionally used in European baking, give the cookies a special touch. Such recipes are believed to have originated in medieval Europe, where poppy was widely used in cooking. These cookies are perfect for cozy home evenings and can be served with warm milk or fragrant tea. The simplicity of preparation makes them accessible even for novice cooks. The golden crust, light sweetness, and delicate crunchiness make poppy seed cookies a beloved treat for the whole family.
1
Mix the flour with baking soda and sift.
- Wheat flour: 2 tablespoons
- Soda: 0.3 teaspoon
2
Rinse the poppy seeds and drain in a sieve. Mash the butter until lumps disappear. Mix all ingredients except flour and mash with a spoon for 5-6 minutes (you can use buttermilk or kefir instead of sour cream), then add the flour and knead the dough in half a minute.
- Poppy: 75 g
- Butter: 100 g
- Sour cream: 6.5 tablespoons
- Sugar: 3 tablespoons
- Vanilla sugar: 2 g
3
Roll it out on a floured board to a thickness of 5-6 mm. Use cutters or a knife to make different shapes, brush them with egg, place on a greased baking tray, and bake for 10-12 minutes at 200 degrees.
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Butter: 100 g