Poppy seed cookies with white chocolate
Servings 50 cookies
Ingredients
- 60 grams of ground poppy seeds
- 280 grams of flour (half smooth, half sharp)
- 100 grams of sugar
- 200 grams of butter
- 1 egg
- 7 grams of baking powder /half a bag
- Vanilla aroma
- Lemon zest of half a lemon
- 2 table spoons of lemon juice
- 150 grams of white chocolate for decorating
- Additional flour for rolling
Instructions
- Soften the butter and place all cookie ingredients in one big bowl (flour, sugar, poppy seeds, butter, egg, baking powder, little vanilla aroma, grated lemon zest and lemon juice). Then knead everything with your hands until you get combined cookie dough.
- Split it to 4 pieces to work with easier. Roll the dough with the help of flour until about 5 mm thin (sprinkle as much as you need that dough doesn’t stick to rolling pin or kitchen counter).
- Take a round shape cookie mold and make cookies, place circle cookie in a baking pan on top of the baking paper. I always use a spatula to move the cookies, especially if they are thin and can stick to the counter a bit. Be gentle and take your time.
- Continue until all the dough is gone.Bake on 170 degrees Celsius for 8 minutes until slightly browned. Let them cool off then melt white chocolate and decorate to your liking.