120 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Traces of lupins
Traces of lupins
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.017 l
Butter 0.028 kg
Brown sugar 0.011 kg
Egg yolk 0.333 ud
Vanilla flavour 0.333 g
Buckwheat flour 0.033 kg
Creamed corn 0.012 kg
Raising agent 0.333 g
Table salt 0.667 g
Poppy seed 1.333 g

To make the filling:

  • Boil the cream and pour it into a container stirring it until you get a paste.
  • Let it cool.

To make the dough:

  • Preheat the oven to 180 ºC.
  • Whip the butter and the sugar.
  • Add the egg yolks and the vanilla essence and mix.
  • Sieve the flour, the corn flour and the yeast. Set aside.
  • Mix and add the poppy seeds.
  • Add the mixture to the cream.
  • Make a ball with the dough and stretch it until it’s 0.5 centimetre thick.
  • Leave the dough in the fridge for 1 hour.
  • Cut the dough with a dough cutter.
  • Bake at 180 ºC for 10 minutes.
  • Let the cookies cool and fill them with the ganache.



  • Each cookie has a weight of 20 g (one serving).
  • In a modular oven, program 3/4/3.
Nutritional information (1 portion)
Fiber 0.64 g
Saturates 4.26 g
Monounsaturated fatty acids 2.14 g
Polyunsaturated fatty acids 0.33 g
Cholesterol 32.76 mg
Calcium 11.69 mg
Iron 0.62 mg
Zinc 0.23 mg
Vitamin A 67.66 ug
Vitamin C 0.0 g
Folic acid 2.01 ug
Salt (Sodium) 53.82 mg
Sugars 2.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.