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Poppy Seeds and Chocolate Cookies

These poppy seeds and chocolate sandwich cookies are delicious and just perfect as an indoor activity when it’s cold and wet outside. Poppy seeds melt-in-your-mouth cookies filled with Nutella – simple but tasty!

Poppy Seeds and Chocolate Cookies

Photo: Natalie Levin

Poppy Seeds and Chocolate Cookies

Quantity: 35-40 small cookies
Time: 3 hours
Difficulty: intermediate

For the dough:
160 grams all-purpose flour
25 grams freshly ground poppy seeds
50 grams sugar
100 grams cold butter cut into cubes
Pinch of salt
1/2 tsp. vanilla extract
2-3 tbsp. water

For the filling:
Nutella or any other chocolate spread

Sugar powder for serving

Preparation:

  1. In a food processor with a steel blade put flour, ground poppy seeds, sugar, butter, salt and vanilla and blend until crumbly.
  2. Gradually add water and continue to blend just until the large chunks of dough form.
  3. Transfer the dough on a lightly floured work surface, combine with your hands and form a disc shape.
  4. Wrap in plastic wrap and refrigerate for about 1 hour.
  5. Roll out the dough on a floured surface to about 3 mm thick.
  6. Cut into small heart-shaped cookies and place on an oven pan lined with baking paper.
  7. Create small round holes in half of the cookies.
  8. Preheat oven to 170c degrees.
  9. Bake the cookies for about 10-15 minutes, or until golden.
  10. Cool completely before filling.
  11. Fill each pair of cookies with chocolate and close into a sandwich. Sprinkle sugar powder and serve.

Notes:

  • Keep in a sealed jar for 4-5 days.
  • You can freeze the cookies for up to 2 weeks.
  • You can fill the cookies with any other filling you like.
Poppy Seeds and Chocolate Cookies

Photo: Natalie Levin

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