Cherry Poppy Hearts

Name: Cherry Poppy Hearts
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 50 g red cherries; 250 g Flour; 100 g Sugar; 7-10 Tbsp grated peel of 1 untreated orange; 1 Msp baking powder; 1 pinch Salt; 1 egg (size M); 125 g cold butter; 3 TABLESPOONS Poppy; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

50 g red cherries
250 g Flour
100 g Sugar
7-10 Tbsp grated peel of 1 untreated orange
1 Msp baking powder
1 pinch Salt
1 egg (size M)
125 g cold butter
3 TABLESPOONS Poppy
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper

Directions

1
Halve the cherries. Mix flour, sugar, orange peel, baking powder and salt in a bowl. Add the egg and spread butter in flakes. Mix first with the dough hooks of the hand mixer, then with cool hands to a smooth dough. Wrap in cling film and chill for about 1 hour.
2
Roll out the dough on a floured work surface to a thickness of approx. 4 mm and cut out approx. 50 hearts with a heart cutter (approx. 4 cm Ø). Sprinkle the cookies with poppy seeds and decorate with half a cherry. Place the cookies on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. Take out and let cool down
3
Waiting time approx. 1 hour