Poppy seed vanilla crescent cookie

Recipe from Rosemarie Neuwiesinger.

Ingredients:

• 200 g butter
• 250 g medium fine flour
• 100 g ground Waldviertel grey poppy seeds
• 70 g icing sugar

For rolling:

• Icing sugar
• Vanilla sugar

Our tip: Keep the ground poppy seeds in the freezer, then you'll have fresh poppy seeds to hand whenever you need them.

Method:

Rub together flour and butter and quickly combine with the remaining ingredients to form a dough. Make several rolls, cut off small pieces and shape into crescents. Bake at 160°C for around 10 minutes and roll in icing sugar mixed with vanilla sugar