Poppy seed, especially where we come from, is an inseparable part of Christmas and Advent. That is why we came up with this delicious limited edition, which we put straight into one of the most traditional little bakes of all — linzer biscuits.
Why are our linzer biscuits a lighter take on the traditional ones?
Quite simply thanks to the use of premium, top-quality ingredients. No wheat flour, no refined sugar and no margarine, but honest single-source, naturally gluten-free flours, our clarified butter with German DEMETER certification made from the milk of grass-fed alpine cows, and only a modest amount of unrefined sugar. This also shows you that these linzer biscuits suit people with food allergies too, as they are made without gluten-containing flours and without milk protein.
Why you do not have to compromise on taste with this recipe
Even though buckwheat flour has a strong character and not everyone is a fan, its qualities are very welcome and, believe us, combined with poppy seed its penetrating taste fades a little. They go together beautifully.
Method:
- Mix the flours with the starch, sugar, poppy seeds, vanilla and salt.
- Beat the softened ghee with the egg and then add the flour mixture.
- Work by hand into a non-sticky dough and put it in the fridge for at least 3 hours.
- Then cut linzer shapes out of the dough on a floured board and bake them at 160°C for 10-12 minutes. It also depends on your oven.
- Let the baked biscuits cool and then sandwich them together with our Christmas limited edition — poppy seed cream.
The recipe was created for us by Patrícia from https://hitjezdravozit.sk/.
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