Lenten cookies with poppy seeds
These poppy seed cookies are an incredibly easy take on a classic shortbread recipe! They are simple, one-bowl cookies with a lightly sweet crunch, making them perfect for entertaining, Mother’s Day, Easter, or a cozy afternoon tea party.
You can add citrus zest to the dough for extra flavor or enjoy them exactly as they are.
If you are unsure about the poppy flavor, feel free to replace the seeds with orange zest or simply omit them entirely.
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
- Start by combining the water, sugar, and honey in a saucepan. Heat the mixture gently until the sugar dissolves completely. Pour the syrup into a bowl, add the salt, baking soda, and sunflower (or any neutral vegetable) oil, and mix well. Add the flour and poppy seeds to the liquids, then knead until you have a smooth dough.
To make the dough easier to handle, you can let it rest in the refrigerator for 30 minutes, though you can also roll it out immediately if you prefer.
Roll out the prepared dough on a floured surface until it is a layer about 3-5 mm thick. (I like to roll the dough between two wooden barbecue skewers to ensure even thickness). Cut out your cookies using your favorite cookie cutters.
- Transfer the cutouts to a baking sheet lined with parchment paper.
Bake these delicious shortbread cookies in an oven preheated to 200°C (390°F) for 5-7 minutes.
