- 50 g pumpkin seeds
- 50 g sunflower seeds
- 200 g chickpea flour
- 90 g margarine
- 100 g unrefined cane sugar
- 12 g baking powder
- 12 g vanilla sugar
- 3 tsp. rum aroma
- cherry juice
Filling:
- 100 g ground poppy seeds
- 90 g cane sugar
- 1 tsp. rumaroma
- approx. 0.6 dl lactose-free milk
- cherries on top
If the pumpkin seeds or sunflower seeds are not toasted, toast them in advance. Do it separately because pumpkin seeds toast more slowly than sunflowers. When they have cooled, grind them, make flour. Mix with the chickpea flour and then crumble the margarine with them. Cook a syrup of cane sugar with a little water because it is very difficult to melt it in the biscuit. To do this, use a pan that is not delicate. Stir into the flour while still warm so that it does not crystallize. Be careful because it's hot! Then mix the other ingredients, but leave the cherry juice for later. Set it all aside a little so that the margarine can melt into it.
Now comes the filling. It is essentially a poppy seed beigli filling. You cook the ingredients in a pan. If the milk isn’t enough, add more slowly to get a creamy consistency. The point is to make the poppy seeds soft. You set the pan aside to cool.
Work the dough together by hand and if it is not wet enough, add cherry juice. When it has come together, wrap it in clear foil and let it rest in the fridge for an hour. When you take it out again, work it over by hand and even add more juice. Get two large heart-shaped cookie cutters. Put the filling between the two cookie layers and put cherries on top. A cherry in the middle looks good, but is tastier if you put more on it.
Bake for 10-15 minutes at 200°C (392°F) in the oven.
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