These filled vegan poppy seed cookies add variety to your cookie plate. Filled with fine redcurrant jelly and coated with white chocolate, they are a very special highlight. Crumbly, aromatic, Christmasy and easy to make.
Prep Time 30 minutesminutes
Baking time 12 minutesminutes
Total Time 42 minutesminutes
Servings 30Piece
Calories 99kcal
Ingredients
FOR THE DOUGH:
125gBlue poppywhole grains, or ready poppy seed fix
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).