Baletki means ballet shoes in Polish and I’m not sure where the name come from… maybe because the biscuits are so light and fluffy.
- 6 – 7 eggs (egg whites and yolks separated)
- 2 cups plain flour
- 1 cup golden caster sugar
- 1 tbs vanilla extract
- 1 tbs baking powder
- 3 tbs poppy seeds
- about 150 g mixed fruit jam (strawberry conserve or guava jelly will work well in this recipe as well)
- baking trays lined with non-stick baking sheets or baking paper
- food processor with whisk
- Using food processor beat egg whites and sugar together untill stiff.
- Stir in also yolks.
- Then gradually add flour, baking powder and vanilla extract.
- With a tea spoon place small portions of the dough on the baking trays (lined with baking paper) creating round biscuits, leave spaces between them as they will grow.
- Sprinkle each biscuit with poppy seeds.
- Bake in 170°C (338°F) for about 10-15 minutes until golden.
- Remove from the oven, let them cool down completely, then peel of the paper.
- Stick pairs of similar size biscuits together adding a bit of jam in between them.
- Store in airtight container and enjoy.
Makes about 6 trays of biscuit halves.
Trying to recreate my sister’s favourite cookies from Poland I came up with this recipe, based on a sponge cake dough. The biscuits turned out quite close to the original taste although the texture of the cookie dough itself should be a bit more crumbly…