A generous ratio of butter to flour helps the dough spread in the oven, resulting in thin, crispy cookies with lacy golden brown edges. Chill the dough before baking to control spreading and concentrate the flavor of the cookies.
I made these and really wanted to like them but the cardamom was too overwhelming for me and there were too many poppy seeds. It all was just a bit too mcuh
I just made these, using gluten free all purpose flour and I only had a Tbsp of poppyseeds. The cookies came out great. Crispy on the edges. Very tasty with a hint of orange. I don’t often bake but these were easy and not overly sweet. Exactly what I like.
These are incredible. I made these as the recipe states. They do become quite crisp after sitting a few minutes, but I preferred them that way as we made them to dunk in hot cups of English Breakfast tea. The combination is sublime.
I love cardamom and poppy seeds and cookies so figured these would be fabulous. They taste just like you'd expect. Crispy and delish. It makes way more than 24 when using a tablespoon of dough for each cookie. Quick and easy to make too. And I expect they will freeze well for snacking for a while.
Not enough flour. Followed instructions in detail, including measuring by weight. Everything looked fine in the mixing bowl and after refrigeration but this is what happened in the oven
I made these today and the batter tasted great, but the finished cookies were too cake-like. If I make this recipe again in the future, I would increase the butter, cut back the baking soda, and possibly bake at a lower temperature to make them more chewy.