Bakery, Gluten-Free, Sweet, Thermomix, Vegan

Poppy Plum Cookies


So, I thought it’s time to share a nice Christmas cookie recipe with you, since it is only less than two weeks until my absolute fave holiday, yay! I developed this one years ago by just putting together some different recipes and these cookies have been one of my faves so far! The cookie itself is not too sweet which the plum jam redeems just perfectly. This year, I tried them with raw brown sugar and rolled oats flour (in order to make them more digestible and a little healthier) which fit just perfectly. The cookies got a little darker in color and the taste got soooo much better!

Im spending a few days at my parents to have a better studying atmosphere (I’m sooo bad at concentrating properly). I bought the cookies with and they liked them, too, so they’re good enough to be shared with you my dear friends : ) As you know, I love love love using my Thermomix to make dough and everything, so this recipe is perfectly compatible with that, too.
Oh and another thing, if you can’t find rolled oats flour, just make your own in your Thermomix or blender by blending rolled oats (who’d have guessed…) or use 250 g spelt or wheat flour which both work great, too, but don’t taste as nice. They also work with plain gluten free flour!
If you like vegan cookies better, use plantbased margarine or coconut oil : )

Ingredients: (ca. 40)
250 g rolled oats flour
125 g butter
50 g raw brown sugar
1 tsp vanilla sugar
1 large egg (or 2 small ones)
1 pinch of salt
2 tbsp gound poppy seeds
about 200 g plum puree/jam

some flour for the countertop
cookie cutters in two sices (e.g. small and big stars and/or hearts)
icing sugar for decoration
parchment paper

Instructions:
Place flour, butter (cold, in small pieces), sugars, egg/s, salt and poppy seeds in a large mixing bowl and knead to a dough. The dough should be crumbly but solid when pressed together.
TM5: Place flour, butter (cold, in pieces), sugars, egg/s, salt and poppy seeds in mixing bowl, close the lid and knead for 2 min./Dough mode. Take out of the bowl and press together to get one solid piece.
Wrap with plastic wrap and let cool in the fridge for about 30 min.

Slightly flour the countertop and a rolling pin and take the dough out of the fridge. Cut into three parts, take the first one, press flat with your hands and roll out until it is 2-3 mm thin.
Line baking trays with parchment paper. Cut out cookies, making sure that every complete cookie needs one with a hole to go on top of it, and place on baking tray. You can also keep the small cookies from the holes and stick those together later.

Bake each tray (only one tray at a time) in the preheated oven at 150°C for 8 minutes. Let the cookies cool on a cooling rack.

Spread each complete cookie with plum puree or jam and stick a matching cookie with a hole on top. You can also stick the small cookies to the big complete ones, or the small ones to each other.

I suggest letting the cookies rest at room temperature in a dry atmosphere over night, to allow the plum puree to set. Dust with icing sugar before serving, if you like : )

The cookies will taste best when freshly made and for another three days and will lose taste by the fourth day. Click here for a quick recommendation on how you could proceed with the cookies ; )

Now, I hope you’ll like your poppy-plum cookies and that they make your folks happy on the next (and last, omg!!) advent weekend! Happy third advent week everyone!

Love,

 

I'd love to know your opinion!