Ingredients:
- 200g flour
- 50g cornstarch
- 1 level teaspoon of baking powder
- 100g sugar
- 2 tsp vanilla sugar
- 100g soft butter
- 1 Bio-Ei
- 1 tbsp milk
- 60g raspberry jam
- 30g Blaumohn
- flour for the work surface
Preheat the oven to 170 degrees (150 degrees for a fan oven). Line baking sheets with parchment paper. Thoroughly mix the flour, starch, baking powder, 70 g sugar and vanilla sugar. Add butter, egg and milk. Knead all the ingredients quickly with your hands to form a smooth dough.
Knead the dough very well on a floured work surface until smooth and supple. Roll out to a rectangle of approx. 40 × 30 cm.
Spread the jam on the pastry sheet with a spoon. Mix the poppy seeds with the rest of the sugar and sprinkle evenly on top. Roll up the pastry sheet from the long side, cut into slices approx. 1 cm thick. Distribute the slices on the baking sheets.
Bake the snails in the oven (middle) for approx. 13 minutes per tray. Remove and let cool on a wire rack.
Per piece
80 kcal, 1g protein, 4g fat, 11g carbohydrates
Preparation: approx. 45 minutes
