Vegan poppyseed cookies are on the table. On a wooden cutting board, there is a ceramic plate on which cookies with poppy seeds lie. The cookies are sandwiched in the middle with jam.
In the background of the picture are plates with raspberries (from which the jam is made) and poppy seeds.

Lenten cookies with poppy seeds

Prep Time: 10 min / Cook Time: 7 min / Total Time: 17 min

These dairy-free VEGAN poppy seed cookies pair pleasantly with afternoon tea or coffee. (Kids will love them with a glass of milk.) The recipe is simple to prepare (no mixer required!), so it's a great choice for parties and potlucks.

Do you want to dress them up a little? Sandwich them around homemade lemon curd, or raspberry jam ( as I made).

Author and photographs: Olga

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Poppy seed cookies are a super easy shortbread recipe!

There are tasty one-bowl cookies with a lightly sweet poppy seed crunch. Perfect for entertaining, Mother's Day, Easter, or an afternoon tea party.

You can add to drought citrus zest or eat them like this.

If you are afraid that you will not like the poppy - replace it with orange zest or just do not add it.

Lenten cookies with poppy seeds

Yield: 20 pieces

Ingredients

Cookie dough:

50 ml water
80 gr sugar
40 gr honey (or sugar syrup)
1/2 tsp soda
1/4 tsp salt
45 gr vegetable oil
220 gr flour
10 gr poppy seeds

Instructions

Combine water, sugar, and honey in a saucepan, and heat until sugar dissolves. Pour into a bowl, add salt and soda, sunflower (or any vegetable) oil, and mix. Add flour and poppy seeds to the liquid, and knead the dough until smooth.

For more convenient work - the dough can be left for 30 minutes in the refrigerator, or you can immediately roll it out.

Roll out the dough on a table dusted with flour into a layer about 3-5 mm thick. (I roll out the dough between two wooden barbecue skewers) Cut out cookies with cookie cutters.