No family cinema without something to snack on: the salty-poppy seed cookie is an absolute favourite.
We watch television only occasionally… better said, we never watch it. We rather record the movies we like, so that later we can watch them anytime and anyway we want, so it’s the most comfortable for us. Let that be something made for grown ups, a family movie or children’s movies. Though we do have parental advisory while watching children’s movies, so if anyone has any questions, or Smallest gets scared of something, we can get everything straight.
But family movie nights are different. During those occasions we occupy the whole living room, everyone gets in a comfortable position, or we all get in one place in dogpile mode. Just like there are no rules without exceptions, there are no movie nights without snacks. These nights I tend to avoid sweet stuff, because they are sticky and I can’t form them to be small enough, this is the time for salty delicacies.
Normally salt-straws and cake (pogácsa) are the most obvious things to come to one’s mind, but it happened not so long ago, that a smaller undestroyable amount of poppy seed had stuck in the pantry. I don’t have a poppy seed grater, so I have to use it in this form. I might be saying a surprising thing, but I had never ever in my life worked with ungrated poppy seed, so I didn’t have even the slightest clue where to start.
Luckily, the family recipe collection did not leave me high and dry this time either. I found the ideal candidate in no time, and it has become a real family favourite since then: if it were to him, Middle One would take this to school every day, but the others don’t have any problems with me packing them some poppy seed-salt cookies instead of sandwitches either. Sometimes even Husband packs a handful or two for himself for work.
Poppy seed-salt cookies
- 300 g flour
- 15 dkg cold butter, cut into small cubes
- 5 dkg poppy seed
- 2 coffee spoons (2x2ml) of salt
- 2 eggs
- 2-4 spoons of cold water
- Mix and mush together the ingredients with quick moves. (Done in seconds with a blender).
- Roll the raw dough in foil and put in fridge for at least 1-2 hours (but can be left in there for a whole night).
- Preheat the oven. To 180 degree celsius.
- Roll the dough out on a little floured surface, until it’s 2-3 mm thick. Cut it into strips with a cookie cutter, and then into even smaller pieces. (It can be cut into any form, you can shape them with a cookie form)
- Bake it done in 12-15 minutes in an oven lined with baking paper.
