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Poppy Seed Thins
Poppy Seed Thins
Bake biscuits for your own cheeseboard, and really wow the guests. These poppy seed thins are delicious served alongside a vintage Cheddar or a mature blue Stilton.
Printable version A4 | A5 | Index card
Serves 6
Ingredients
- 200g butter, softened
- 100g Parmesan, finely grated
- 2 egg, yolks only
- 375g plain flour
- 3 tbsp poppy seeds
- ¼ tbsp paprika
Total time required
- Preparation time:
- Cooking time:
Instructions
- Place the butter in a bowl with the Parmesan, egg yolks and paprika. Using a wooden spoon, beat the mixture together until light and fluffy.
- Add the flour and poppy seeds, then continue to mix together until it forms a smooth dough.
- Tip the dough onto a lightly floured worktop then, using your hand, press the dough down to compact it so it becomes tight and smooth without any air pockets or cracks. Form the mixture into a log shape, wrap in cling film and place in the fridge for an hour.
- When ready to cook, preheat the oven to 160°C/325°F/Gas 4. Using a sharp knife, cut the dough into 18 thin slices, place on a non-stick baking tray and bake for 6-8 minutes until golden brown and crisp.
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