The Polish poppy seed cookies are pretty easy to make. They also don’t require a lot of ingredients. One of the best parts about Polish poppy seed cookies is that they can be made in advance and stored. They work well as snacks for tea time and are loved by both adults and children alike.
Polish Poppy Seed Cookies Recipe – Baletki
Part I – Make Sure That All The Ingredients Are At Room Temperature
The Polish poppy seed cookies have a spongy consistency. In order to get this consistency right, it is essential that all the ingredients are at room temperature.
Part II – Preheat The Oven To 356 F
Always preheat your oven before baking. This ensures that once you are done with the dough, the oven will be at the right temperature. This is essential for the dough to rise.
Part III – Sift The Flour
Sifting the flour helps remove lumps and also helps incorporate air into the flour. This helps give the cookies a lighter texture.
Part IV – Separate The Egg Yokes And Egg Whites Of 3 Eggs
Part V – Beat Egg Whites With A Bit Of Salt Until Stiff
Use a mixer to beat the egg whites. Add a pinch of salt to the mixture before starting. Beat the egg whites till they turn white in color and form stiff peaks.
Part VI – Add Sugar
Add in 4 tbsps. of sugar or xylitol and beat the egg white till it dissolves.
Part VII – Add The Egg Yolks
Add in the egg yolks one at a time. Beat the mixture after adding each yolk. Make sure that it combines well.
Part VIII – Turn Off The Mixer
For this phase, you can either turn off the mixer or set it at a low speed. Slowly start adding in the flour. If you’ve turned the mixer off, you will have to turn it on at intervals so that the flour combines. Make sure to mix it slowly.
Part IX – Place The Batter In The Food Storage Bag Or The Confectionery Sleeve
Part X – Pipe Small Cookies On A Baking Tray Lined With Parchment Paper
Part XI – Bake For 10 Minutes
Part XII – Repeat The Process Till The Batter Is Finished.
Part XIII – Let The Cookies Cool
Once the cookies are cooled, spread solid jam on a single cookie and cover it with the second cookie. Repeat the process till all the Polish poppy seed cookies are used.
FAQs About Polish Poppy Seed Cookies
My Polish Poppy Seed Cookies Did Not Turn Out Very Spongy. What Did I Do Wrong?
In order to get the right texture for the Polish poppy seed cookies, it is important to ensure that all the ingredients are at room temperature. If the ingredients are even slightly cold, the texture will change. This is largely true when it comes to eggs. The cold egg white will not form stiff peaks. If your eggs are still cold, try immersing them in warm water.
What Flavors Of Jam Can I Use For Polish Poppy Seed Cookies?
When choosing a jam, the main important thing is to ensure that it is a thick jam. A jam that is more like a liquid will cause the cookies to get soggy. Feel free to experiment with the different flavors of jam for the Polish poppy seed cookies. Popular favorites are blackcurrant, blueberry, apricot, and strawberry.
How Do You Store Polish Poppy Seed Cookies?
Polish poppy seed cookies are very easy to store. All you need to do is place them in a container with an airlock so that they do not become soft. Make sure that the cookies are at room temperature before you pack them.
- 3 eggs
- 4 tbsps of all-purpose flour
- 4 tbsps of sugar or xylitol
- 4 tbsps of poppy seed
- 1 small jar of thick jam
- food storage bag or confectionery sleeve
- Bring all the ingredients to room temperature. It's really important, otherwise, your sponge cookies won't be good.
- Preheat the oven to 356°F (180°C).
- Sift the flour.
- Separate egg yolks from egg whites.
- Beat egg whites with a bit of salt until stiff.
- Add sugar/xylitol and beat until it dissolves.
- Add egg yolk, one by one, and beat again, slowly.
- Turn off the mixer, or change it to low speed. Start adding the flour, mixing very slowly.
- Place the batter in the food storage bag or the confectionery sleeve.
- Pipe small cookies on the baking tray lined with parchment paper.
- Sprinkle each cookie with poppy seeds.
- Bake for 10 minutes.
- Repeat the process until all the batter is used.
- Let the cookies cool.
- Spread the solid jam on the single cookie, and cover it with the second cookie.
- Repeat the process until all the poppy seed cookies are used!
- Depending on the size of the cookies, you will get 2-3 baking trays of the cookies.
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- Strawberry Jam - Dżem truskawowy
- Blueberry Jam - Dżem jagodowy
- Appricot Jam - Dżem morelowy
- Black Currant Jam - Dżem z czarnej porzeczki
- Confectionery sleeve - Rękaw cukierniczy
- Whole Poppy Seed - Mak
- Xylitol Sweetener - Ksylitol
- Sugar - Cukier
- All Purpose Flour
- Eggs Organic Cage-Free
- Reusable Food Storage Bags - Torebka plastikowa
Amount Per Serving: Calories: 16Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 5mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
These data are indicative and calculated by Nutritionix