Sestrina Makova Srca /Heart-Shaped Poppy & Cinnamon Cookies

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Njen recept za Makova srca već godinama čuvam među omiljenima, čak je bio objavljen i u britanskom magazinu Take a Break's My Favourite Recipes!

Ovo je fantastična kombinacija maka i cimeta, mirisna i topla, baš kao što treba da bude u ovim danima. Ovoga puta sam ih punila domaćim pekmezom od šljiva i verujte mi, ispali su prefinooo!

A ono najlepše je, da od jedne smese možete napraviti dve vrste keksića! Kako? To ćete otkriti u receptu koji sledi.

Sastojci

100 g brašna

100 g hladnog maslaca, 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 tjesto nakon valjanja što ostaje staviti u kalupe za šape. Peći nekoliko minta duže od keksića i jos vruće uvaljati u prah šećer zamirisan vanilijom. Na taj način se od jedne smese dobija dva potpuno različita doživljaja jedan finiji i punjen, drugi rustičniji i posut šećerom.

Kako od jednog tjesta dobiti dve vrste keksića?

Od jedne smese nastaju dva potpuno različita kolačića:

1. Prva varijanta – punjeni keksići

   Testo se razvije, pa se kalupima u obliku srca vade keksići. Dva po dva spajaju se pekmezom od šljiva ili nekim drugim filom. Tako nastaju mirisni, mekani keksići koji se tope u ustima.

2. Druga varijanta – šape od ostataka

   Ono što ostane nakon valjanja i sečenja sakupi se i utisne u kalupe za šape. Peče se nekoliko minuta duže od keksića a još toplo uvalja u prah šećer zamirisan vanilijom. Tako od istog testa nastaje sasvim drugačiji kolačić hrskav, aromatičan i klasično domaći.

   
   

Pogledajte i druge recepte iz serijala – Moji omiljeni recepti u medijima

Uživajte!

Potražite još recepata na stranici Recepti

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Heart-Shaped Poppy and Cinnamon Cookies

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In my Favourite Recipes series, today I’m sharing something especially dear to me, my sister’s recipe. I can still remember how the whole house would fill with the comforting aroma of poppy seeds and cinnamon whenever she baked these little biscuits. It’s one of those scents that instantly transports you back in time to childhood, to the warmth of home and to the joy of waiting by the oven for the first batch to cool just enough to taste.

This time I decided to fill them with plum jam and they turned out absolutely irresistible soft, fragrant and bursting with flavour.

And here’s the part I love most with just one mixture you can create two different kinds of biscuits. A little kitchen magic that makes this recipe even more delightful.

Ingredients

100 g plain flour

100 g unsalted butter, cold, 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.

How to make two kinds of cookies from one batch of dough?

From a single mixture, two completely different treats can be made:

• Jam-filled – the dough is rolled out, cut into shapes, and sandwiched with jam. The result: soft, fragrant cookie.

• Šape from the trimmings – leftover dough is pressed into moulds, baked a little longer, then rolled in vanilla icing sugar while still warm. The result: crisp, traditional cookies. (check it here what moulds I used)

  
  

Check out other recipes from the series – My Favourite Recipes in the Media

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!