What comes to mind when someone says the taste of Christmas? For us it is unmistakably a much-loved Slovak ingredient — poppy seed. We reworked the traditional linzer biscuit recipe, adding crunchy poppy seeds to the dough and filling the biscuits with our Poppy Seed Cream.
Instead of ordinary butter we used our ghee, and we chose buckwheat flour, so the recipe also suits people avoiding gluten or lactose — ghee is clarified butter, so it contains only traces of lactose. Bake this healthier Christmas classic with us and fall in love with a poppy seed Christmas, Powerlogy style!
Method:
- Mix the dry ingredients: 280 g of buckwheat flour, 100 g of ground poppy seeds and 100 g of powdered coconut or cane sugar.
- Add 220 g of Powerlogy ghee butter, 1 egg yolk and 1 tsp of grated zest from an organic lemon to the dry mixture.
- Work the dough well by hand or with a mixer and chill it for about 1 hour.
- Then take the dough out, roll it out and cut out the shapes you want, baking them at 170 degrees for about 8-10 minutes, depending on your oven.
- Once cool, fill the biscuits with our Poppy Seed Cream.
- Enjoy, and merry Christmas, friends. 🙂
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