Savoury Biscuits - Poppy Seed, and Sun-dried Tomato and Parmesan

My 15yo daughter baked these delicious morsels to practice for her GCSE Food Technology practical session.  They are very moreish and would be perfect for lunchboxes with hummus or herbed yoghurt dip, an after school snack, or with drinks at a party.  These biscuits are based on a Paul Hollywood recipe altered to suit our tastes.

Savoury Biscuits

375g plain, all purpose, flour

1 tsp salt

125g unsalted butter, softened

2 medium free range eggs

2 Tblsp poppy seeds

50g Parmesan, finely grated (or a vegetarian hard cheese)

1 Tblsp sun-dried tomato paste or tomato puree

Put the flour, salt, butter, one of the eggs and 40ml cold tap water into a bowl.  Mix to combine the ingredients then get your hands in the bowl and squish the dough together.  Turn out on to your work surface and lightly knead for a minute or two until a smooth dough forms. 

Divide the dough in half.  Put each portion of dough into a mixing bowl.  Add the poppy seeds to one portion of dough and the tomato paste and Parmesan to the other portion of dough.  Knead the flavour additions into the dough.  Mixing the flavour additions into the dough whilst the dough is in a bowl is much less messy than trying to incorporate the ingredients on a work surface.  Those poppy seeds get everywhere if you spill any!

Line two baking trays with non-stick baking paper.  Lightly flour your work surface and roll out each portion of dough to about 3mm thick, about the thickness of a £1 coin.  Transfer the rolled out dough to the prepared trays and cover with cling film.  Put in the fridge to rest for half an hour.  We used this time to wash the dishes and clean up the kitchen.

Preheat the your oven to 200C/180C Fan/Gas Mark 6.  Lightly flour your work surface and transfer the rested dough from the trays to your work surface.  Using a 7cm/2¾ inch round cutter, cut biscuits from the dough.  Re-roll the dough and keep cutting out biscuits until all the dough has been used.  Put the biscuits onto the lined trays.

Bake the biscuits for 10-15 minutes until golden-brown.  Remove the biscuits from the oven and transfer to a wire rack to cool completely.  These biscuits are delicious with hummus or other dips, and are very moreish.

1 comment Biscuits, Gestational Diabetes, Lunches, Party, Snacks, Vegetarian