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Christmas cookies: Bull's eye poppy-seed biscuits

All cookies already eaten up? Bull’s-eye poppy seed biscuits

December 3rd, 2017 | bread & pastries

This year’s first advent coffee party and all cookies already eaten up? Now rescue is at hand: Bull’s-eye poppy seed biscuits are good looking and can be filled with various red jellies – just what you find in your store: currant or grape jelly for example. My personal favourite is elderberry jelly to fill them.

Christmas cookies: Bull's eye poppy-seed biscuits

(Note: the dough needs to rest overnight! Makes about 100 pieces)

140 g icing sugar
sieve and mix with
330 g soft butter
1 pinch of salt
1 untreated orange, grated peel
mark of 1 vanilla bean
stir and add
400 g flour
sieve the flour on top of the dough, add
140 g ground poppy-seeds
sir, knead to a smooth dough, wrap in plastic wrap and refrigerate over night
quarter the dough, shape into rolls of 25 cm in length and cut into 1 cm long pieces, form balls, place on a baking tray lined with baking paper
press hollows into the biscuits with a wooden spoon, place them in a cold place for 30 minutes and bake at 160° C for 12 minutes

Filling & decoration

200 g elderberries or currant jelly
gently warm
2 TS icing sugar
sprinkle the cooled cookies with icing sugar and fill it with the liquid jelly

That’s how the wife of the Captain does it:

I use a freezer bag with a cut off corner to fill the cookies. This way the jelly can be easily and precisely applied.

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