Salty cookies
Wicker cake sandwich with poppy seed
Ingredients
Ingredients for 12 pieces
60 dkg
flour
3 dkg
fresh yeast
2 pcs
egg yolk
4 dkg
sugar
3 dl lukewarm
Mizo lactose-free milk
4 dkg melted
Mizo lactose-free butter
2 teaspoons
salt
2 whole
egg
to taste
poppy
Instructions:
The flour is sieved into a kneading bowl. Make a hole in the middle and pour in the milk. Crush in the yeast, sprinkle with sugar. Let rest for 10 minutes. Add the other ingredients and knead into a flexible dough. Cover it in a lukewarm place, let it rise to double. Put the dough on a floured board and cut into 6 equal pieces. Shape each into an long shape, spread them with lightly beaten eggs and coat them with poppy seeds. Make 3-4 cuts lengthwise with a sharp knife. Put them on a baking tray lined with parchment paper, let them rise for 20 minutes– during this time the cuts will open. Bake them ready in an oven preheated to 180 degree C, in approx. 20-25 minutes. Serve it warm, for example with ham, but it is also delicious as a sandwich.