Poppy Seed Blossoms

On the work surface, quickly knead flour, butter, powdered sugar, poppy seed paste and egg yolks into a smooth dough.

Shape the dough into a flat disc, wrap in cling film and chill.

Let the dough rest in the refrigerator for about 60 minutes.

Preheat the oven to 160 °C fan and line a baking sheet with parchment paper.

Roll the dough thinly on a lightly floured work surface.

Cut out flower shapes and punch a hole in the centre of half of them.

Place the biscuits on the baking sheet and bake for about 10 minutes.

Let the cookies cool completely on a wire rack.

Warm the raspberry jam briefly, place a small dollop on the flowers without a hole and set the holed flowers on top.