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In the xmas season, as the days get shorter and temperatures drop, we need a lot of warmth and a cozy feeling. We have catch this feeling for you with this delicious poppy seed line cookies. Delicious spelt flour, poppy seed, jam and cinnamon are also warming in the Aryuvedic kitchen. This combination makes us think of great and cozy moments in and around the Christmas season. So you can check out the supplies for the Christmas bakery and heat up the oven.
You will see it’s worth it.
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Poppy seed linzer cookies
225 g spelt flour (Type 1050)
100 g of fine agave sugar or light brown sugar
150 g of ground almonds
50 g poppy seeds
230 g vegan butter, cold
1 tsp cinnamon
Rosehip jam or raspberry jam
also
cookie cutters
Put the flour, sugar, almonds, poppy seeds, butter and 2 tbsp of ice-cold water in a bowl and quickly knead with the dough hook or your hands into a smooth dough.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Preheat the oven to 180 ° C.
Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
Using a round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 40 total.
Use a small cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
Bake the cookies for 6-8 minutes or until the edges are golden brown. Let cool completely.
To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
Enjoy!
If you try these poppy seed linzer cookies or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Poppy seed linzer cookies
Ingredients
- 225 g spelt flour Type 1050
- 100 g of fine agave sugar or light brown sugar
- 150 g of ground almonds
- 50 g poppy seeds
- 230 g vegan butter cold
- 1 tsp cinnamon
- Rosehip jam or raspberry jam
also
- cookie cutters
Instructions
- Put the flour, sugar, almonds, poppy seeds, butter and 2 tbsp of ice-cold water in a bowl and quickly knead with the dough hook or your hands into a smooth dough.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
- Preheat the oven to 180 ° C.
- Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
- Using a round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 40-45 total.
- Use a small cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
- Bake the cookies for 6-8 minutes or until the edges are golden brown. Let cool completely.
- To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
- Place in a cookie box and let set 3 days for the whole aroma.
- Enjoy!
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