Shortbread cookies with poppy seeds
Description
Perfect with tea and coffee. Not everyone knows how to properly bake shortbread cookies so that they are crumbly and crisp. An excellent option. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Take the butter out of the refrigerator and let it sit at room temperature until soft. Place the butter in a bowl, add granulated sugar, and cream together until the mixture turns pale. Add raw chicken eggs, corn and wheat flour, as well as baking powder. Mix all ingredients thoroughly and knead into a soft dough.
- 2
Step 2
Divide the resulting dough into two equal parts. Add poppy seeds to one part and cocoa powder to the other. Wrap both pieces of dough in plastic wrap and refrigerate for half an hour.
- 3
Step 3
After half an hour, take the dough out of the refrigerator, divide the cocoa piece into thirty equal pieces. Roll them into balls, place them on a baking sheet lined with parchment paper. Press each ball with a fork to form a small flatcake.
- 4
Step 4
Do the same with the dough you mixed with poppy seeds. You should get another thirty circles on a separate baking sheet. Bake both batches of cookies for twenty minutes in the oven at 200 degrees.
- 5
Step 5
While the cookies are baking, you need to prepare the cream for them. In a bowl, mix the remaining butter and halva, which should be crumbled in advance. Keep stirring the cream until it becomes smooth and uniform.
- 6
Step 6
Remove the baked cookies from the oven and let them cool. Spread cream on one side of each cocoa cookie and sandwich it with a poppy seed cookie. Store the cookies in the refrigerator.