Fall is here and it’s a great reason to get into the kitchen! There are lots of perfect recipes for this season on my blog, but here is a small selection of sweet and savory ones to enjoy in the warmth of your home. Honey, nuts, pumpkin, cheese, buckwheat, it’s the best time of the year to cook all these delicacies. Just click on the recipes to access them!
These shortbreads have a really special flavor! Their texture is extra-crispy and melting. A very simple delight to make.
Recipe for “poppy-vanilla shortbread”:
-250g of flour
-200g of semi-salted butter
-100g of powdered sugar
-10g of egg yolk
-30g of blue poppy seeds
-1 teaspoon vanilla powder
-1/2 teaspoon liquid vanilla
Start by putting the poppy seeds, vanilla powder and liquid, egg yolk, butter and powdered sugar in a bowl.
Mix to obtain a smooth cream.
Add the flour at once.
And mix just enough to incorporate the flour but not more! This way the shortbread will keep its tasty texture!
Put the dough on a baking paper.
Put a second sheet on top of the dough and roll it out.
Put the dough in a cool place to freeze the butter, then remove the first sheet of paper. Carefully pull back the dough, then remove the second paper. With a cookie cutter, form as many shortbread cookies as needed.
Leave the shortbread on a baking sheet lined with parchment paper and put it in the fridge while you preheat the oven to 180°C (at least 30min!).
Put in the oven for 15 minutes, keeping an eye on the cooking time because it depends on the oven of each one!
Let the shortbread cool on a wire rack.
Store shortbread in an airtight box if they survive long enough!