Parmesan & poppy seed biscuits

recipe image


  • 150g (1 cup) plain flour

  • 80g chilled butter, chopped

  • 60g parmesan, shredded

  • 1 egg yolk

  • 2 tablespoons chilly water

  • 2 tablespoons poppy seeds


  • Step 1

    Course of the flour and butter in a meals processor, in brief bursts, till the combination resembles nice breadcrumbs. Add the parmesan and course of till effectively mixed.

  • Step 2

    Whisk the egg yolk and water in a jug. Add the egg combination to the flour combination. Course of, in brief bursts, till the combination comes collectively in small balls. End up onto a clear work floor. Knead to type a easy dough. Form right into a 22cm log and flatten the lengthy sides to create a sq. form.

  • Step 3

    Unfold the poppy seeds over a sheet of non-stick baking paper. Brush the perimeters of the log with just a little water and press into the poppy seeds to coat. Wrap within the paper and twist the ends to safe. Place within the freezer for 20 minutes to relaxation.

  • Step 4

    Preheat oven to 180°C. Line a big baking tray with non-stick baking paper. Unwrap the log and minimize into 1cm-thick slices. Place the biscuits on the ready tray. Bake for 15 minutes or till mild golden. Put aside on the tray for five minutes to chill. Switch to a wire rack to chill utterly.

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