Ingredients
250 g butter
90 g ground poppyseeds
2 EL honey
mark of one vanilla bean
1 pkg. vanilla sugar
1 tsp. cinnamon
4 cl rum
2 tbsp. hot water
2 tbsp. raisins
250 g butter
90 g ground poppyseeds
2 EL honey
mark of one vanilla bean
1 pkg. vanilla sugar
1 tsp. cinnamon
4 cl rum
2 tbsp. hot water
2 tbsp. raisins
Soak the raisins in water for about 15 minutes, then squeeze them out and chop them finely. Mix them with the rum. Spread the soft butter in a square on a baking tray. Cut it into the fridge for 30 minutes. Mix the poppyseeds with the cinnamon, the honey, the vanilla and the raisins with two tablespoons of water. Spread the mixture onto the butter and roll it in. Let it cool down for at least two hours. The poppyseed butter is a traditional recipe from Upper Carinthia.
.s. cookingCatrin
Comments