Ingredients
Scale
- 2 tbsp. poppy seeds
- 7 oz. (200g) curd cheese (Magerquark)
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp. baking powder
- 1/3 cup (70g) sugar
- 1 tsp. vanilla extract
- 1 egg
- zest of 1 organic lemon
- 1 tbsp. lemon juice
- 1/3 cup (75ml) vegetable oil
- 1/4 cup (60ml) milk
- 1 tsp. vanilla sugar
- confectioner’s sugar
- lemon curd
Instructions
- Preheat the oven to 350˚F (175°C). Drain the curd cheese with a fine sieve (or towel). Pour boiling water over the poppy seed and let them soak for 10-15 minutes.
- Sift the flour and baking powder into a bowl. Add sugar, vanilla extract, egg, lemon zest, lemon juice, oil, milk, curd cheese and poppy seed. Mix and knead until you get a nice smooth dough.
- Roll out the dough thinly on a floured surface and cut out egg shapes – half of the eggs should have an additional hole in the middle. Transfer to a baking sheet prepared with baking parchment and bake for 12-15 minutes. Take out of the oven and let cool down completely on a wire rack.
- Mix confectioner’s sugar with vanilla sugar. Dust the eggs with a hole in the middle. Place a small amount of lemon curd on all other eggs and match them with the sugar dusted tops.
Notes
- Happy Easter!