Parmesan and poppy seed biscuits (Traditional & Thermomix)
Description
A simple, elegant recipe inspired by Yotam Ottolenghi.
These Parmesan and poppy seed biscuits are perfect for an impromptu aperitif - serve with a glass of white wine or spread with pesto.
You can bake them all at once and keep them for 3-4 days in an airtight tin... or freeze the pastry and cut to order.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Sift the flour with the baking powder, paprika and cayenne. Season with salt and pepper.
2. Work the soft butter with the Parmesan until smooth.
3. Add the dry ingredients and mix until a soft dough forms.
4. Form into 2 rolls 3-4 cm in diameter. Wrap in cling film and refrigerate for 30 mins.
5. Spread the poppy seeds on a tray. Brush the rolls with beaten egg, then roll them in the seeds.
6. Refrigerate for a further 1 h or freeze.
7. Preheat oven to 170°C. Cut into 5-8 mm slices and space them out on a baking tray lined with baking paper.
8. Cook for 12 mins until golden brown.
Ideal with a little of the Blog's almond pesto or served plain.
THERMOMIX® METHOD
Thermomix® version
1. Grate the Parmesan 5 sec / speed 10.
2. Add the butter, mix in kneading mode / 20 sec.
3. Add the flour, baking powder, spices, salt and pepper. Knead for 3 min 30 / kneading mode.
4. Form into 2 rolls 3-4 cm in diameter. Wrap in cling film and refrigerate for 30 mins.
5. Spread the poppy seeds on a tray. Brush the rolls with beaten egg, then roll them in the seeds.
6. Refrigerate for a further 1 h or freeze.
7. Preheat oven to 170°C. Cut into 5-8 mm slices and space them out on a baking tray lined with baking paper.
8. Cook for 12 mins until golden brown.
