Filled poppy seed cookies just make you happy. Normally one knows rather the classical cookies like Vanillekipferl or Spitzbuben. A variant with poppy seeds brings a breath of fresh air to the pre-Christmas cookie plate and makes hearts beat faster. Personally, I am a friend of diversity and am happy about as many varieties as possible that I can test. It does not matter whether with or without chocolate . The main thing – sweet, small and seductive. While we’re on the subject of sweet Christmas treats, here’s my final call to download my free ebooks.
Filled poppy seed cookies with white chocolate
The filled poppy seed cookies are really a highlight. The interplay between the slightly tart taste of the blue poppy, the acidity of the currant jelly and the sweetness from the white chocolate is interesting in terms of taste.
The preparation of the dough succeeds simple and fast . First, grind the poppy seeds together with the raw cane sugar very finely in a food processor. This is important so that the poppy seeds break up, otherwise they will not bake. On this occasion, the raw cane sugar also becomes quite fine and becomes powdered sugar. This is our base for the rest of the dough. The poppy seed-sugar mixture then goes into a large mixing bowl, along with flour, cornstarch, bourbon vanilla, salt, margarine, and a flaxseed egg.
TIP: I like to work the dough with my hands. If you don’t like that, you can always use a food processor to help you.
Make vegan poppy seed cookies yourself
After the dough is ready, it’s time to start shaping the cookies. I take a teaspoon of dough at a time, shape it into a ball and press it slightly flat on a baking sheet. I do this until the dough is used up. now it goes also immediately off into the oven and the small cookies are baked 10 minutes. Now they are allowed to cool completely until they are filled with currant jelly. Other fruit jellies with a slight acidity are also suitable here. The crowning glory is then decorating with white chocolate coating. Now let it set and the delicious filled poppy seed cookies are ready.
If you’re in the mood for some other cookie recipes today, I have the following suggestions for you:
- Chocolate croissant
- Gluten free cookies
- Chocolate cinnamon curls
- Vanilla crescent cookies
- Chocolate spitzbuben
- Nougat balls
TIP: P oppy seed is particularly rich in iron, potassium, calcium and magnesium. It’s worth incorporating the small, black grains into your diet more often. Always make sure to grind the poppy seeds beforehand so that the grains break up.
I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Filled poppy seed cookies
FOR THE DOUGH:
- 125 g Blue poppy whole grains, or ready poppy seed fix
- 60 g Raw cane sugar
- 120 g fine spelt flour type630 alternatively wheat flour
- 30 g Cornstarch or other vegan starch of choice
- ¼ tbspn Bourbon vanilla
- A pinch of salt
- 125 g Margarine I take organic Alsan
- 1 Piece Flaxseed egg
FOR FILLING AND DECORATING:
- 6 tbspn Currant jelly
- 100 g white couverture
- Prepare flaxseed egg and set aside.1 Piece Flaxseed egg
- Place blue poppy seeds and raw cane sugar in a high-powered blender and grind until very fine.125 g Blue poppy, 60 g Raw cane sugar
- Place directly into a large baking bowl, along with spelt flour, cornstarch, bourbon vanilla, salt, margarine, and the flaxseed egg.120 g fine spelt flour type630, 30 g Cornstarch, ¼ tbspn Bourbon vanilla, A pinch of salt, 125 g Margarine, 1 Piece Flaxseed egg
- Using your hands or a food processor, process into a compact, uniform dough.
- Preheat oven to 160 degrees (hot air) or 180 degrees (upper-lower heat) and line a baking sheet with a permanent baking mat (or baking paper).
- Separate 1 tsp from each, shape into a ball and place on baking sheet. Press down lightly. Repeat until the dough is used up.
- Place in oven and bake for 10-12 minutes, until cookies are very lightly browned around the edges.
- Remove from the oven and allow to cool completely.
- In the meantime gently heat the white chocolate over a water bath and melt. NOTE: If the white chocolate becomes lumpy when melting, add a little cocoa butter. Provide currant jelly.100 g white couverture
- Spread the inside of one cookie with a little currant jelly and close with a second cookie, pressing down very gently.6 tbspn Currant jelly
- Dip one side directly into the melted chocolate and allow to set on a draining rack. Repeat until all cookies are processed.
- Give away or nibble and enjoy!
- The poppy seed cookies will last about 2 weeks in a tightly sealed tin (if not eaten first).