Poppy seed and sesame butter cookies

These poppy seed and sesame butter cookies are a dream. They are crispy when you bite into them and then they melt in your mouth. Plus, the best part is the unexpected texture of all the seeds in this recipe, because it makes them crunchy and gives them a very balanced taste.

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Poppy seed and sesame butter cookies recipe

My favourite way to eat them is with some hot tea, whatever tea it is, because they all taste great with a biscuit like this.

They’re also very easy to make and not at all complicated, which makes them perfect for moments when you don’t know what to bake.
I personally love these biscuits, and they’re probably one of my favourites, especially because they have that balance between sweet and savoury. Now, these biscuits are definitely sweet, but the poppy seeds, sesame seeds and sunflower seeds make them have that hint of other flavours that we love so much. I’m a fan of these cookies.

How to make poppy seed and sesame butter cookies

The world of cookies is a big and varied one, there are more than just the usual chocolate chip cookie, which although we love it, it is everywhere now, whereas this type of biscuit will make you look like a pro in the kitchen and everyone is sure to love them.

As for the seeds used in the recipe, we really like the combination of poppy seeds, sesame seeds and sunflower seeds. Now, it should be made clear that all these seeds must be natural, unroasted, and unsalted, in order to get the result we want.

The aroma these cookies leave when you bake them in the oven is amazing, they leave a vanilla scent combined with the seeds in the kitchen that is delicious.

If you like these cookies then make sure to go see out white chocolate cranberry orange cookies, they are simply amazing.

Poppy seed and sesame butter cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
 
Course: Breakfast, Dessert, Snack
Cuisine: Mediterranean
Servings: 24 cookies
Ingredients
  • 2 C (8.80 oz) (250 gr) all purpouse flour
  • 1/2 C + 1 tbsp (4 oz) (115 gr) granulated white sugar
  • 1 pinch salt
  • 2/3 C (5.30 oz) (150 gr) unsalted butter (cut into cubes and cold)
  • 2 (1.40 oz) (40 gr) egg yolk
  • 1 (0.52 – 0.70 oz) (15 – 20 gr) egg
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 1 1/2 tbsp (0.52 oz) (15 gr) raw sesame seeds
  • 1 tbsp (0.35 oz) (10 gr) poppy seeds
  • 1 tbsp (0.17 oz) (5 gr) sunflower seeds
Instructions
  1. In a food processor place the sifted flour, sugar, salt and process for a few seconds until combined. This can also be done in a large bowl by mixing with a fork.

  2. Add the butter and process for 10 seconds until a sandy texture is formed (you can also form the texture with a fork or your fingertips).

  3. Place this mixture in a large bowl (if a food processor has been used), add all the seeds and mix with a fork.

  4. Add the egg yolks and egg with the vanilla extract and combine with your hands or a rubber spatula until a smooth dough is formed (it is important not to over-knead).

  5. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.

  6. Preheat the oven to 180° C. Once the dough has rested, take it out of the fridge and there are two ways to make the biscuits. Roll out the dough on a clean, floured surface until it is about 6 mm thick and cut with a biscuit cutter or biscuit cutter into the shape of your choice as long as it is about 5-6 cm in diameter.

  7. The other way is to roll the biscuit dough into small balls and flatten them a little.

  8. Place the biscuits on a large tray lined with baking paper and bake in the oven for about 15 minutes until lightly browned. The time will depend on the shape, if they are made with a biscuit cutter it will be 10-15 minutes, and if they are made into balls it will be a little longer.

  9. Remove the biscuits from the oven and leave to cool for at least 10 minutes. Enjoy in any way you prefer.

Poppy seed and sesame butter cookies with sunflower seeds

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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