Greetings, Pilgrims – and welcome to the next, and this time festive episode of food inspired by Dying Light in Dying2Cook series. Even in the shadowed streets of Villedor, the spirit of festivity finds a way to shine through. While the world outside has changed, the love for sweets still prevails.
In a place where traditional flour has skyrocketed in value, the resourceful residents of Villedor can utilize the golden strands of corn adorning their settlements. So our festive treat merges corn and wheat flour with the sweetness of honey and cherry preserves stored on shelves in safe zones. For that extra touch of luxury – a sprinkle of poppy seeds, harvested from the few precious blooms that grace the rooftop gardens. Because, after all, every celebration deserves something special – although in this case poppy seeds have no “additional properties” apart from their wonderful taste 😉
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VIDEO RECIPE
CORN & POPPY SEED FESTIVE COOKIES WITH CHERRY JAM
Dying Light 2
PREPARATION TIME: 30 minutes
PRICE: average
SERVINGS: 5-7 servings
DIFFICULTY: easy
YOU’LL NEED
baking tray
baking paper
bowls
wooden spoon or hand mixer
rolling pin
INGREDIENTS:
1/2 cup / 70g corn flour
1 cup / 140 g all-purpose flour, plus more for sprinkling
1/4 cup / 50 g sugar
2 Tbsp honey
1 small egg
70g butter, at room temperature
2 Tbsp ground poppy seeds
a pinch of salt
+ 100g cherry jam for spreading
PREPARATION
DOUGH
- in a bowl add butter and sugar
- cream together until fluffy with a wooden spoon or hand mixer
- crack an egg into a bowl, then mix thoroughly until combined
- add poppy seeds and honey, then mix again thoroughly until combined
- add all-purpose flour, corn flour, and a pinch of salt – then stir briefly just until crumbs are obtained
CUTTING OUT COOKIES
- sprinkle the working surface with all-purpose flour
- knead the dough briefly on a working surface, just until it’s uniform and smooth – sprinkle with more all-purpose flour if it’s too sticky, or add 1-2 Tbsp of water if it’s not sticky enough to form a uniform dough
- halve the dough and sprinkle with all-purpose flour, then roll out one part of the dough thinly
- cut out small cookies (of 5cm diameter) and then roll the rest of the dough and cut out more cookies
- arrange cookies on a baking tray (you can line it with baking paper), leaving few cm gaps beetween them
BAKING
- transfer cookies to the oven preheated to 175°C/350°F and bake for about 10-12 min until slightly browned on the edges (if they’re bigger than 5cm diameter, bake them a little longer)
- transfer cookies to a wire rack and let cool completely
ASSEMBLY
- spread cherry jam on one cookie, then cover with a second cookie
- repeat with the rest of the cookies and let rest for 1-2 hours to let flavours and texture develop
