Ingredients for Poppy Seed Currant Kisses
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How to Make Poppy Seed Currant Kisses
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Cut 100g marzipane into small pieces.
- In a large bowl, cream together 170g softened butter and 150g granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 300g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 tablespoons poppy seeds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Knead in the marzipane pieces until evenly distributed throughout the dough.
- Roll the dough into 3cm diameter coils.
- Cut the coils into 2cm thick slices.
- Place the slices onto the prepared baking sheet.
- Gently press a small indentation into the center of each cookie using your finger.
- Fill each indentation with approximately ½ teaspoon of red currant jam (or your preferred jam).
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
6g
Carbs
2g
