Pola pola kolačič {half & half cookies}

Pola pola kolačič {half & half cookies}

The last time I made the classic jam drop biscuit was way back in the 80’s when I was a teenager. Man, talk about a blast from the past! Nowadays I seem to always see them in the supermarket; mass produced and flogged off in clear plastic containers. They look innocent enough but when you read the ingredients list it get’s a little disturbing. Gums, emulsifiers and a whole lot of numbers. No way!

I thought I’d make my own jam drops by channelling my inner baka (nanna), creating a Croatian version of sorts. By using cinnamon, poppy seeds, espresso and dark plum jam I’ve stepped away from the norm and created a lightly-spiced cookie that pairs nicely with a strong espresso. I’ve also used buckwheat flour for some added substance but go with just white, if you wish.

pola pola kolačič recept | heneedsfood.com

pola pola kolačič

makes 24

 

  • 180 g butter
  • ½ cup raw caster sugar
  • 1 tsp vanilla paste
  • 1 cup plain flour
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 2 tbsp raw sugar
  • ½ tsp cinnamon
  • 2 tbsp poppy seeds
  • ¼ cup espresso
  • 1 tbsp dark plum jam

 

Preheat oven to 180°C.

Beat butter, sugar and vanilla paste until light and creamy. Sift the flours and baking powder in a separate bowl and gradually add it to the butter mixture, along with the milk, until a soft dough forms.

Using a tablespoon measure, portion out the dough and roll 24 balls. Combine the two tablespoons of raw sugar and cinnamon in a small bowl and place the poppy seeds in another. Roll half the dough ball in the sugar, gently pressing it in and then roll the other half in the poppy seeds. Place on a lined baking tray. Repeat the process with the remaining balls of dough.

Gently press each coated dough ball with the bottom of a glass or jar until 1 cm thick. Using the end of a wooden spoon, or your finger, press an indent in the centre of each round of dough. Fill each indent with a little jam.

Bake for 15 minutes and remove the tray from the oven. Brush a little espresso onto the sugared-side of the cookie (not the poppy seed side) and return the tray to the oven. Bake for a further 5 minutes. Allow to cool on the tray for 5 minutes before transferring the cookies to a rack to cool completely.

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