Savory Potato and Poppy Seed Cookies
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- salt
- 200 grams Pastry flour
- 100 grams Poppy seeds
- 2 eggs
- 2 Tbsps cornstarch
- peppers
- Nutmeg
- Pastry flour (for working dough)
- 1 egg yolk
- Poppy seeds (for topping)
- Sea salt
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse, peel and cook the potatoes in boiling salted water until tender, 20-25 minutes. Drain and press through a potato ricer while still hot. Allow to cool and mix with the flour, poppy seeds, eggs, and cornstarch. Season with salt, pepper, and nutmeg. Knead the dough on a floured surface (adding a little flour if necessary so that the dough does not stick). Divide the dough into 3 pieces and place each between two layers of plastic wrap. Roll out about 3 mm (approximately 1/8 inch) thick. Using various shapes, cut out the dough with cookie cutters. Mix the egg yolks with 2-3 tablespoons of water and brush the cookies with the egg wash. Sprinkle with poppy seeds or sea salt and bake in the preheated oven for 10-15 minutes until golden. Let cool before serving.
