Makova Srca /Heart-Shaped Poppy & Cinnamon Cookies

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Fantastična kombinacija maka i cimeta, danas sam ih punila sa pekmezom od šljiva, prefinooo. A kako od ove jedne smese dobiti dve vrste keksića pročitajte u receptu.

Sastojci

100 g brašna

100 g maslaca, hladan, iseckan na kockice

50 g mljevenih lešnjaka

50 g mljevenog maka

75 g šećera u prahu

1 jaje

1 vanilin šećer

1/2 m.k cimeta

malo soli


Jos potrebno

pekmez po izboru (jagoda, marelica, šljiva)

100 g čokolade za glazuru


1. Brašno i maslac utrljati rukama da bi se dobila mrvičasta smjesa, dodati sve ostale sastojke, zamesiti meko tjesto, zamotano u foliju odložiti u frižider da odmori najmanje 1 sat a bilo bi bolje preko noći.


2. Razvaljati tjesto oko 5 mm, sa modlicom u obliku srca praviti keksiće i peći u predhodno zagrijanoj rerni na 150C~(na zrak) oko 12 minuta. Kad su ohlađena dva po dva srca spajati sa pekmezom.


3. Čokoladu rastopiti u mikrovalnoj ili na ringli na laganoj temperaturi. Umakati polovinu srca i ostaviti na papiru za pečenje (tako se neće zalepiti na radnu površinu) da se suše. Spremiti ih u limene ili plastične kutije. Tako spremljene mogu da stoje oko dve nedelje (jer kao i šape sto su starije sve su lepše i mekše).


Savet

Ono malo tjesta nakon valjanja što ostaje može se staviti u kalupe za šape. Peći nekoliko minta duže od keksića i jos vruće uvaljati u prah šećer zamirisan vanilijom.



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Potražite još recepata na stranici Recepti

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Heart-Shaped Poppy and Cinnamon Cookies

 

I love the combination of poppy seeds and cinnamon

Ingredients

100 g plain flour

100 g unsalted butter, room temperature, cubed

50 g ground poppy seeds

50 g ground hazelnut

75 g icing sugar

1 large egg

½ tsp vanilla extract

Pinch of salt

1 tsp ground cinnamon


For the filling

Strawberry, plum or apricot jam

100 g melted milk chocolate


Method

1. To make the cookie dough, sieve the flour in a large mixing bowl, add the butter and rub together with your hands. Add the rest of the ingredients and mix together to form a soft dough. Knead the dough well, then wrap in cling film and refrigerate until firm — at least 1 hour or preferably overnight.


2. After it’s chilled, preheat the oven to 150°C~fan. Turn out the dough onto a lightly floured surface and roll it out to a thickness of 5 mm. Cut out about 40 cookies using a 5 cm heart cookie cutter. Transfer to the baking trays and bake for 12-15 minutes, until the edges just start to brown. Remove from the oven and leave to cool.


3. Make the cookie sandwiches by spreading 1 tsp of the jam over one heart with the back of a spoon and placing another heart on top. Break up the milk chocolate and melt in the microwave for 1 minute in a heatproof bowl. Coat half of the cookie in the melted chocolate. Leave to cool on a sheet of baking paper until chocolate has set. You can store your cookies in an airtight container for up to 15 days! Makes roughly 20 cookies.



ENJOY!

Find more of my recipes on my Recipes Page

Did you make this?

I would love to hear about all of your baking, so please make sure to tag @smikiscorner on Instagram or leave a comment down below!



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