4 December 2021

Cookie recipe tip by My Poppies from Lower Austria: Orange-poppy cookies in a sugar-reduced version

The poppy farm and food manufactory 'My Poppies' is located in Tullnerfeld around 50 kilometers from Vienna in Lower Austria. The region is strongly associated with flowers. The name giving city 'Tulln' is also called 'Blumenstadt' (Flower City) due the permanent garden show 'Die Garten Tulln' and the annual Internationale Gartenbaumesse Tulln (International Horticultural Fair Tulln). Poppies are actually mainly known from their look when in full bloom (embedded post by My Poppies from a field in Tullnerfeld at the bottom of this page). But this flowery dress lasts only a few days. As soon as the flowering is over, the poppy capsule is formed by the plant which is harvested in July. The capsule's healthy seeds are a sort of superfood which contains minerals like calcium, magnesium, iron and vitamins mainly from the B group.

The range of 'My Poppies' seeds of the three types blue poppy, gray poppy, white poppy is filled into glasses with labels referencing the three generations of family history behind the agricultural company. Paul Baumühlner from the third generation is the creative mind behind the development of the products and the presentation such as the website with shop mypoppies.com (in English and German) or the Instagram page with insights into the production, recipes or snapshots from the fields in Tullnerfeld instagram.com/mypoppiescom/.

Recently, My Poppies sent in a press release several new and until yet unreleased recipes perfectly fitting the Advent period. Fashion.at selected a sugar-reduced cookie recipe and translated the recipe from German to English. Find the original version below.

Image: My Poppies Christmas recipe 'Orange poppy seed cookies, reduced sugar'. Photo: © Kitchen Story OG.

Orange Poppy Seed Cookies (Reduced Sugar)

Preparation time: 20 min. Working time, 8-10 min. Baking time
Difficulty level: easy

Ingredients (for approx. 40 pieces):
2 tbsp orange juice
2 tbsp orange peel, finely grated
120 g butter, room temperature
50 g fine cane sugar
1 egg yolk
130 g spelt flour
1 tbsp poppy seeds (gray or blue poppy seeds)
1 tbsp vanilla sugar
1/2 teaspoon baking powder

In addition to sprinkling:
1 tbsp poppy seeds (gray or blue poppy seeds)
1 tbsp orange peel, finely grated
1 tbsp fine cane sugar

PREPARATION:
1. Preheat the oven to 180 degrees hot air and line two baking trays with baking paper.
2. Bring the orange juice to the boil in a small saucepan, stir in half the butter and set aside.
3. Mix the remaining butter and sugar with the whisk of the food processor or mixer.
4. Stir in the yolk and orange butter.
5. Mix the flour, poppy seeds, vanilla sugar, baking powder and orange peel and stir in.
6. Pour the mixture into a piping bag with a smooth nozzle and spray on the baking paper with a distance of approx. 2cm wide dots. Bake for 8-10 minutes, until lightly colored.
7. Remove after baking and sprinkle with poppy seed and orange sugar while still warm. Can be kept for several weeks in an airtight container.



ORANGEN MOHN KEKSE (ZUCKERREDUZIERT)

Zubereitungszeit: 20 Min. Arbeitszeit, 8-10 Min. Backzeit
Schwierigkeitsgrad: einfach

Zutaten (Für ca. 40 Stück):
2 EL Orangensaft
2 EL Orangeschale, fein gerieben
120 g Butter, zimmerwarm
50 g Feiner Rohrzucker
1 Eidotter
130 g Dinkelmehl
1 EL Mohn (Grau- oder Blau Mohn)
1 EL Vanillezucker
1/2 TL Backpulver

Zusätzlich zum Bestreuen:
1 EL Mohn (Grau- oder Blau Mohn)
1 EL Orangeschale, fein gerieben
1 EL Feiner Rohrzucker

ZUBEREITUNG:
1. Backrohr auf 180 Grad Heißluft vorheizen, und zwei Backbleche mit Backpapier auslegen.
2. In einem kleinen Topf, Orangensaft kurz aufkochen, die Hälfte der Butter unterrühren und beiseitestellen.
3. Restliche Butter und den Zucker mit dem Schneebesen der Küchenmaschine oder des Mixers verrühren.
4. Dotter und Orangen-Butter unterrühren.
5. Mehl, Mohn, Vanillezucker, Backpulver und Orangenschale vermengen und hinzurühren.
6. Die Masse in einen Spritzsack mit einer glatten Tülle füllen und auf dem Backpapier mit Abstand zueinander ca. 2cm breite Tupfen aufspritzen. 8-10 Minuten backen, bis sie leicht Farbe bekommen.
7. Nach dem Backen herausnehmen, und noch warm mit Mohn-Orangen-Zucker bestreuen. In einer luftdichten Dose mehrere Wochen haltbar.

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