[Watch to the end to see Rémy melt down because he wanted to do everything]
Flicking through Ottolenghi The Cookbook – my newest obsession/bible in the kitchen I came across a recipe for Parmesan and Poppy Seed biscuits. They reminded me of the delicious buttery cheesy melt in your mouth biscuits from Baker and Spice that was an obsession back in those halcyon days when I lived in London. The recipe struck me as super easy and one Rémy and Minty would enjoy making – most important it was savory, a much needed antidote to all the sweetness that we usually bake.
Parmesan and poppy biscuits
From Ottolenghi – The Cookbook
makes about 35
210g/0.9 cups plain flour, plus plenty extra for dusting
1/2 tsp baking powder
1/2 tsp paprika
a pinch of cayenne pepper – or as Minty says RED PEPPER
a pinch of salt
1/2 tsp freshly ground black pepper
165g (5.8oz or 0.7 cups) unsalted butter at room temp
165g Parmesan Cheese, freshly grated
80g (1/3 cup) poppy seeds
1 free range egg beaten
What to do:
1. Sift the flour, baking powder, paprika and cayenne into a bowl and add the salt and pepper.
2. Mix the butter with the Parmesan until they are well blended, add the dry ingredients and continue mixing to form a dough.
3. Divide the dough in half and roll each piece into a long log 1 1/2 – 2 inches in diameter using lots of flour. Wrap each log in seran wrap and place in refrigerator for about 30 mins to firm up.
4. Scatter the poppy seeds over a flat plate. Brush the logs with the beaten egg and roll them in the poppy seeds until covered. Refrigerate for about 1 hour. (At this stage you can also wrap the logs and freeze them)
5. Preheat the oven to 325 F. Line a baking tray with parchment paper. Cut the log into slices 1/4 inch thick and arrange on the tray spaced about 1 1/2 inches apart. Bake for 12 minutes. The biscuits should be dark golden and smell amazing! Leave to cool completely before serving or storing in an air tight container.
Great with a glass of red wine at the end of a long day!