Summary

Ingredients

• 300 grams flour
• 100 g powdered suar
• 100 g butter, soft
• 1 pinch (s) salt
• 1 egg (s)
• 80 g poppy seeds (poppy seed bakery, finished product)

For the filling:

• 80 ml milk
• 60 g poppy seeds (poppy seed bakin, finished product)
• 20 g suar
• 100 g plum jam, preferably without pieces fruit
• 0.25 teaspoon ¼ cinnamon
• 2 tablespoon rum, brown (54%)
• 20 g hazelnuts, round
• Icing sugar for dusting

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Instructions

1. Sift the flour and powdered sugar into a bowl. Add butter, salt, egg and poppy seed baking and knead quickly to form a smooth dough. I prefer to do this by hand, then the dough will be smoother. Wrap in cling film and put in the fridge for 2 hours.
2. For the filling in the meantime, bring the milk with poppy seeds and sugar to the boil and let it steep for 10 minutes. Stir in the plum jam, cinnamon, rum and nuts, bring to the boil again and allow to cool.
3. Roll out the dough 3 - 4 mm thin and cut out with a round cookie cutter. A small hole is made in the middle of half of the cookies, so that you can see the filling later when putting them together. There are special cutters for this, but you can also use e.g., misuse an apple corer.
4. In a preheated oven at 170 ° C, bake the upper and lower parts of the biscuits for 8-10 minutes until they are golden brown. Sprinkle the biscuits with powdered sugar over the hole and then let them all cool down on the baking sheets.
5. The undersides are spread thinly but all over with the filling, and the cookie rings are then carefully pressed onto them.