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Makova Srca /Heart-Shaped Poppy & Cinnamon Cookies

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Fantasticna kombinacija maka i cimeta, danas sam ih punila sa pekmezom od sljiva, prefinooo. A kako od ove jedne smese dobiti dve vrste keksica procitajte u receptu.

100 g brasna

100 g maslaca, hladan, iseckan

50 g mljevenih lesnjaka

50 g mljevenog maka

75 g secera u prahu

1 jaje

1 vanilin secer

1/2 m.k cimeta

malo soli


Jos potrebno

pekmez po izboru (jagoda, marelica, sljiva)

100 g cokolade za glazuru


1. Brasno i maslac utrljati rukama da bi se dobila mrvicasta smjesa dodati sve ostale sastoje, zamesiti meko tjesto, zamotano u foliju staviti u frizider da odmori najmanje 1 sat a bilo bi bolje preko noci.


2. Razviti testo oko 5 mm, sa modlicom u obliku srca praviti keksice i peci u predhodno zagrejanoj rerni na 150C~(na zrak) oko 12 minuta. Kad su ohladjena dva po dva srca spajati sa pekmezom.





Savet

Ono malo tjesta nakon valjanja sto ostaje moze se staviti u kalupe za sape. Peci nekoliko minta duze od keksica i jos vruce uvaljati u prah secer zamirisan vanilijom.













3. Cokoladu rastopiti u mikrovalnoj ili na ringli na laganoj temperaturi. Umakati polovinu srca i ostaviti na papiru za pecenje (tako se nece zalepiti na radnu povrsinu) da se suse. Spremiti ih u limene ili plasticne kutije. Tako spremljene mogu se odrzati oko dve nedelje (jer kao i sape sto su starije sve su lepse i mekse).




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.



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