Sesame Poppy Seed Cookie

For the sesame poppy seed pastry, knead all ingredients briskly in a mixing bowl or on a work surface to form a shortcrust pastry. Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working. Roll out on a floured work surface or between 2 baking mats until about 2 mm thick. Sweep off excess flour with flour whisk or brush before cutting out. Cut out any desired shapes. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 12 to 15 minutes until light brown on sight.

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