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.
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
Poppy seeds cookies: Method
- Knead the butter with the sugar until it forms a cream.
- Add the eggs, lemon yogurt and poppy seeds, mixing thoroughly.
- Combine the dry ingredients. Form a roll and let it sit for 40 minutes in the fridge.
- 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.