I adore poppy seeds and the micro crunchy effect they provoke. Biscuits, cakes and breads become much tastier with the addition of this magical tiny spheres!
ingredients for about 90 biscuits (cost about 7 € for the whole preparation)
- 125 g butter softened
- 125 g honey
- 1 uovo
- 30 g poppy seeds
- 250 g di farina 00
- 2 tsp baking powder
- 1/2 tsp salt
First of all we cream the already softened butter, by beating it in the mixer for a few minutes, then we add the honey and continue to mix, until well incorporated.
We lightly whisk the egg with the salt, we add it very slowly – one tsp at a time – to the butter mixture and continue mixing, until fully absorbed, then we add the poppy seeds and mix for one last time, until they are incorporated.
In another bowl we mix flour, and baking powder, then we add them to the butter mixture, by sieving them on top of it in 3 batches, and folding them gently with a spatula, until they are fully absorbed.
We transfer to a lightly floured working surface, and knead for only a few seconds, until a soft but stable dough is formed. We cut in two, we shape two balls, wrap them with cling film, and refrigerate for about an hour to let the dough settle.
We preheat the oven at 160o C – fan function.
We take the dough out of the fridge, we let it soften a bit (for about 10-15 min), and then we roll out each ball in a very well floured working surface until about 0,2mm thin.
We cut out biscuits using a decorative pastry cutter, we arrange them on baking sheets – always lined with parchment – and bake for 7-8 min (until just lightly golden), giving a turn at about 5 min for an even baking. We let them cool on a wire rack.
When completely cold, we keep them in an airtight container to ensure that they maintain their outside crispiness.
