Poppy Seed Cookies

Name: Poppy Seed Cookies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 25 PIECES
Cuisine: Česká kuchyně
Ingredients: 90 g ground poppy seeds; 70 g honey; 70 g whole grain spelt flour; 30 g fine oats; 40 g butter (room temperature); 1 egg size M; 5 g corn starch; 50 g blackcurrant jam (or jam of your choice); Baking paper; Cling film

25 PIECES

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Buy all ingredients right below the recipe

INGREDIENTS FOR DOUGH

90 g ground poppy seeds
70 g honey
70 g whole grain spelt flour
30 g fine oats
40 g butter (room temperature)
1 egg size M

INGREDIENTS FOR FILLING

5 g corn starch
50 g blackcurrant jam (or jam of your choice)

YOU WILL ALSO NEED

Baking paper
Cling film

INSTRUCTIONS

1
Prepare a medium-sized bowl and put all the ingredients for the dough in it. Mix them and work into a compact dough. Wrap it in cling film and let it rest in the fridge for at least 8 hours (preferably overnight).
2
Take the rested dough out of the fridge and let it sit for 10 minutes on the counter to soften and make it easier to work with. Meanwhile, preheat the oven to 150 °C, prepare a baking sheet, and line it with baking paper. In a small bowl, mix the jam with the corn starch and set aside for now.
3
Then start shaping the cookies: Break off pieces of dough (5–7 g) with your fingers, shape them into balls, slightly flatten them, and place them on the baking paper. Make indentations in the prepared balls with your finger (or a wooden spoon) and fill them with jam.
4
Place the baking sheet in the oven and bake the cookies for 20–22 minutes at 145–150 °C. After baking, let them cool completely. The cookies will last up to 2 weeks in the fridge.

Tip

You can substitute the jam with your favorite, try cherry for example.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Barbora Lundgren.