Poppy Seed Stars with Brittle
Mantler Gluten-Free Cookie Mix
- 500g Mantler Gluten-Free Cookie Mix
- 100g butter
- 2 eggs
- 50g poppy seeds (whole)
Icing and decoration:
- blueberry jam
- dark chocolate icing
Knead all ingredients into a homogenous dough.
Form into a ball, press flat, then wrap in cling film and refrigerate for at least an hour.
Then roll out the dough, cut out star-shaped cookies and line them on a baking tray lined with baking paper.
Baking time: app. 15 minutes in a preheated oven
Baking temperature: 160°C
After baking, coat one star with the blueberry jam and put together with another star.
Melt the chocolate, then dip the poppyseed stars half-way into the chocolate, line them on a cooling rack and sprinkle with brittle.