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.


  1. 1

    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.

  2. 2

    Add the flour and poppy seeds, then continue to mix together until it forms a smooth dough.

  3. 3

    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.

  4. 4

    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.


  • 200g butter, softened
  • 100g Parmesan, finely grated
  • 2 egg, yolks only
  • 375g plain flour
  • 3 tbsp poppy seeds
  • ¼ tbsp paprika

Serves 6

Total time required 23 mins

  • Preparation time: 15 mins
  • Cooking time: 8 mins