Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium sized bowl, briskly whisk together oil, eggs and sugar until very well blended. Stir in vanilla paste and poppy seeds. Fold in baking powder, salt and flour. Let dough rest, covered, five to ten minutes. Working with a third of the dough at a time on a well floured board, roll out dough as thin as possible, between 1/8 inch to 1/4 inch. (Make sure your rolling pin is well dusted with flour, too). Cut into 2 inches rounds. Bake until tops are lightly golden, 12-15 minutes.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Preheat oven to 180 degrees C. Line two baking sheets with parchment paper. In a medium sized bowl, briskly whisk together oil, eggs and sugar until very well blended. Stir in vanilla paste and poppy seeds. Fold in baking powder, salt and flour. Let dough rest, covered, five to ten minutes. Working with a third of the dough at a time on a well floured board, roll out dough as thin as possible, between 0.3 cm to 0.6 cm. (Make sure your rolling pin is well dusted with flour, too). Cut into 5 cm rounds. Bake until tops are lightly golden, 12-15 minutes.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Madagascar Bourbon Pure Vanilla Bean Paste
Pure Vanilla Bean Paste
