- March 2016
- Makes about 16
- Hands-on time 10 min, oven time 12 min
These savoury biscuits, flavoured with parmesan, spices and poppy seeds, are perfect for serving with a cheeseboard.
- 11.4g (6.9g saturated)
- 7.9g (0.2g sugars)
- 160g plain flour
- ½ tsp fine sea salt
- ½ tsp cayenne pepper
- a pinch of English mustard powder
- 150g chilled, cubed unsalted butter
- 150g grated parmesan
- 1 beaten free-range egg
- poppy seeds
- In a food processor, pulse the flour, salt, cayenne pepper and English mustard powder.
- Add the butter, then pulse until you have a mixture that looks like breadcrumbs. Add the parmesan and 1 teaspoon of cold water, then pulse to form a dough.
- Shape in to a log, then wrap in cling film and chill for at least 30 minutes or up to 48 hours.
- Heat the oven to 180°C/ 160°C fan/gas 4. Slice the dough into 5mm rounds and place on a lined baking sheet about 3cm apart (the biscuits will spread a little in the oven.) Brush with the beaten egg, then sprinkle with extra sea salt and poppy seeds. Bake for 12 minutes or until golden.
It’s good to make a double batch of this dough, wrap it in cling film and put it in the fridge. It will keep for a couple of days, ready to slice and bake as needed. The dough also freezes well: wrap in a double layer of cling film, then freeze for up to 3 months. Defrost just enough until you can cut through it with a sharp knife, then slice off as many biscuits as you want and return the rest of the dough to the freezer.
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