Poppy shortbread is simple

12 servings
1 hour

Everyone knows the biscuits for the meat grinder. Before this recipe, I saw only the form of chrysanthemum and even peas of meat-chopped strips of dough, and somehow that's it. And then roses, and even with poppy. It's amazing that I haven't seen this option before. Apparently, it's time to be inspired by the new face of long-forgotten pastries. These ingredients make 25 decent sized cookies. The biscuits are not very sweet, so the sweet tooth can add sugar to the dough or sprinkle the biscuits with a poppy mixed with sugar for sugar crust.

How to make cookies? Prepare the ingredients. Butter should be soft, room temperature.

Sift the wheat flour through a sieve and mix it with baking powder.

In a separate bowl, shake the eggs and set aside a tablespoon of eggs to lubricate the cookies before baking.

Add sugar, salt and vanilla sugar to most of the eggs.

Add butter of room temperature to the same container.

Whisk everything with a submersible blender. I think you can use the whisk.

In portions, add the flour and knead the dough.

It can take a little more flour or a little less. The dough should be soft, but not sticky.

I had to add one tablespoon more flour this time.

This is how the dough should end up: cool, not sticky, well-preserved shape.

Cover it with film and put it in the cold for half an hour.

Mix the previously laid beaten egg with milk.

Assemble a meat grinder, only without a knife. Meat-grinder the dough in the same way as in the photo.

We need quite long bars, about 20cm long. Cut them off when enough is enough.

Transfer the dough strips to the parchment laid out on the tin. Try not to crush it or overheat it in your hands.

Take a few ribbons of dough and twist the roses right here on the parchment.

Like this.

Brush all rosettes with egg and milk with a brush.

Sprinkle poppy on top of them.

Bake the cookies for 15-20 minutes at 200 degrees until golden brown. Determine the time by your oven. Check the cookies after 8-10 minutes, maybe you will have less baking, make sure not to burn.

Cool the finished cookies and transfer to a wide plate.

This is how cookies look from below, they baked well, but did not burn.

This is what cookies look like in a fault. It tastes very tender and fragile.