chanukah – poppyseed slice

by Leah Halmagyi


  • 1 quantity Channukah shortbread dough, divided into two pieces
  • 500ml milk
  • 125g raw caster sugar
  • 125g unsalted butter
  • 500g ground poppyseeds
  • 150g raisins, chopped
  • 75g mixed peel
  • 200g marzipan, grated
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 75g polenta
  • 1 tsp rum essence


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 24

1 Preheat oven to 170°C. Roll out half the dough and put in the bottom of a lined 20cm x 30cm slice pan.
2 Combine the milk, sugar and butter in a medium saucepan and set over a moderate heat. Once simmering, add the poppyseeds, raisins and mixed peel, then simmer until thickened. Beat in the marzipan, spices, polenta and rum, cook for 3 minutes, then set aside to cool completely.
3 Spread the poppyseed mixture over the shortbread. Roll the remaining shortbread dough to a 20cm x 30cm rectangle and roll with a decorative press. Arrange on top, then bake for 20-22 minutes, until golden and crisp.