Mohnkuchen (Poppyseed Shortbread Bars)
Buttery shortbread topped with poppy seed filling and crumbs topping.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Sticks Unsalted butter, soften ((226g))
- 1/2 Cup Sugar ((100g))
- 1/2 tsp salt
- 1 Large Egg at room temperature
- 2 3/4 Cups AP Flour ((340g))
- 1/2 tsp Baking powder
- 1/2 tsp Vanilla Extract
- 1 Cup Whole poppy seeds ((120g))
- 1/2 Cup Powdered sugar ((60g))
- 1 Tablespoon Flour
- 1 Large Egg at room temperature
- 1/4 Cup Unsalted softened butter ((55g))
- 1 teaspoon Vanilla extract
- 2 TBS Sugar ((25g))
- 2 TBS Butter ir shortening soften ((28g))
- 1 1/2 tsp Honey
- 1/3 Cup AP flour ((40g))
Instructions
- 1
In a food processor, process the sugar and butter until incorporated.
- 2
Mix the flour, salt, and baking powder in a bowl then add it to the food processor followed by the egg and vanilla extract.
- 3
Pulse the mixture until a dough is formed.
- 4
Wrap the dough with plastic wrap and refrigerate for a minimum of 1 hour. Remove from the refrigerator 10-15 minutes before baking.
- 5
Preheat oven to 375F Line an 8x8-inch baking pan with parchment paper and grease the sides.
- 6
Roll the dough and flatten it evenly inside the baking pan. Using a fork prick it thoroughly and bake it for 15 minutes. Remove from the oven and set aside to cool.
- 7
Place the poppy seeds filling ingredients in a food processor and process until a smooth paste is formed.
- 8
Use a fork to mix all of the crumbs topping together until you have a lumpy mixture.
- 9
Preheat your oven to 350F (180C)
- 10
Evenly spread the filling and sprinkle the crumbs on-top.
- 11
Bake for 30-35 minutes until the streusel is slightly golden brown. Allow the bars to completely cool before slicing.