So I did. In my head I envisaged a kind of poppy seed millionaires shortbread, without the caramel or chocolate topping. It pretty much worked out exactly like that, and better - I'll definitely be making it again. The shortbread bottom was based on this BBC Good Food Millionaire's Shortbread recipe, and the topping by these Poppy Seed Cookies from Jar in the City, which I de-nutted then chocolate-d up.
The result may not be exactly authentically Polish, but it tastes delicious so hopefully it's cultural transgression can be forgiven!
Chocolate Poppy seed Slice (makes 1 tray)
For the base
- 50g granulated sugar
- 140g dairy free margarine
- 175g plain flour
- 25g ground rice
For the topping
- 1x850g tin poppy seed filling
- 1 medium egg
- 1 tbsp plain flour
- 1 tbsp cocoa powder
- 1x 85g bar dark chocolate (mine was flavoured with ginger and mandarin)
For the icing
- 4 tbsp icing sugar
- a little cold water
Preheat the oven to 160C (Fan 140C) and grease a 9x13" rectangular brownie tin or similar.
Blitz all the base ingredients together in a food processor until it goes through the crumbly stage and starts clumping together.
Press the crumbly mixture into the prepared tin and bake for 25 minutes until golden.
Meanwhile make the filling by mixing the poppy seed filling, egg, plain flour and cocoa powder together well in a large bowl.
Melt the chocolate and stir it in to the poppy seed mixture.
Pour the topping over the cooked base, and spread out evenly.
Increase the oven temperature to 180C (Fan 160C) and bake for another 30 mins until slightly puffed and firm to the touch.
Allow to cool, then mix the icing sugar with a few teaspoons of cold water to a smooth consistency, and drizzle over the poppy seed layer with a teaspoon.
Allow to harden, then cut into squares to serve.
Best of all, it's dairy free - enjoy!