Natural Food Sweet

Poppy seeds cookies

Written by Veronica Lavenia

Poppy seeds, used for food, are extracted from Papaver nigrum and Papaver setigerum, varieties of poppy used in the food sector. They have black or white and purple petals and are used in cooking after drying, so that the seeds can be extracted.

Rich in B vitamins, poppy seeds contain calcium, manganese, oleic acid and potassium. Also useful for fighting stress and anxiety, they have recently been widely used in the kitchen, especially in the preparation of cakes and biscuits.

My recipe is simple yet delicious. Premium, unrefined ingredients and gluten-free flours are the key to fragrant, crunchy and crumbly cookies.

©Veronica Lavenia-The Wolf Post

Poppy seeds cookies: Ingredients

Makes 10/15 cookies

150 g high quality butter, softened and cut into cubes

100 g light brown sugar

1 large beaten egg, plus 1 yolk

2 tbsp lemon yogurt

1 tbsp poppy seeds

250 g cornstarch (cornflour)

50 g white  rice flour

½ tsp organic baking powder

Pinch of sea salt

©Veronica Lavenia-The Wolf Post

Poppy seeds cookies: Method

  1. Knead the butter with the sugar until it forms a cream.
  2. Add the eggs, lemon yogurt and poppy seeds, mixing thoroughly.
  3. Combine the dry ingredients. Form a roll and let it sit for 40 minutes in the fridge.
  4. Cut the dough into thick slices. Arrange on a baking tray and bake at 180°C (350°F) in a preheated oven, for 15 minutes.

Don’t miss:

Vegan pistachio cookies

Lemon cookies


About the author

Veronica Lavenia

PhD (former University academic).
Her scientific papers have been published in some of the most renowned international literary academic journals.
Italian based writer and magazine contributor.
Author of six books, some of her works have appeared in the most popular International food magazines.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Columnist and translator at "The Wolf Post".