Linzer cookies with poppy seeds
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ingredients
300 g plain flour 150 g ground poppy seeds with sugar (semi-finished) 2 pcs of goldfish 150 g powdered sugar 1/2 packet baking powder 1 packet vanilla cane sugar 250 g Hera butter ( butter) 1 cup pear jam
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We love our ice cream cakes, they are a favourite with us. This time I baked poppy seed ones. My family says they are even better than the classic ones. When using poppy seeds, the rule of thumb is that the flour+poppy seed weight is the total flour weight in classic scones.
1.
Whisk the egg yolks lightly with the sugar. Put the flour, poppy seed mixture, baking powder, Hera, vanilla sugar on a board and add the mixed yolks and sugar.
2.
Make the dough. Place wrapped in cling film in the fridge for about 1 hour
3.
After chilling, roll out the dough on a board and cut out whole rounds with a hole using a cookie cutter.
4.
Place on a dry baking sheet and bake in batches.
5.
Bake the rounds.
6.
I cooked pear jam and used that to bind the scones together.The flavour goes well with the poppy seeds. Dust the top of the scones with sugar. Enjoy.
