Ingredients
- 125 g (4 1/2 oz/1 cup) icing (confectioners') sugar
- 175 g (6 oz) unsalted butter, softened
- 2 egg yolks
- 2 teaspoons lemon juice
- 185 g (6 1/2 oz/1 1/2 cups) plain (all-purpose) flour
- 110 g (3 3/4 oz/1 cup) ground hazelnuts
- 150 g (5 1/2 oz/1 1/2 cups) sweetened dried cranberries
- 80 g (2 3/4 oz/1/2 cup) poppy seeds
Method
1. Sift the icing sugar into a bowl and add the butter. Using electric beaters, cream until light and fluffy. Add the egg yolks and lemon juice and beat to combine well. Sift the flour over the top, add the ground hazelnuts and stir to combine well. Stir in the cranberries.
2. Divide the dough in half. Scatter half the poppy seeds over a 30 cm (12 inch) length of foil. Place half the dough on a work surface and form into a sausage shape about 21 cm (8 1/4 inches) long. Place the dough on the foil, firmly roll it in the poppy seeds to coat, then roll tightly in the foil to form a neat cylinder, twisting the ends tight. Scatter the remaining poppy seeds over another piece of foil and repeat with the remaining dough. Refrigerate for at least 4 hours, or up to 5 days. (The uncooked dough can also be frozen.)
3. Preheat the oven to 170°C (325°F/Gas 3). Lightly grease two baking trays. Unwrap the dough and, using a large serrated knife, cut into slices 8 mm (3/8 inch) thick. Place the rounds on the baking trays and bake for 12-15 minutes, or until firm and lightly coloured, swapping the trays around halfway through baking.
4. Remove from the oven and leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
