A go-to recipe in my répertoire are the Parmesan and Poppy Biscuits from Yotam Ottolenghi.
So simple, so divine. Either bake them all at once and store in an airtight box for 3-4 days, or freeze and cut the dough off for the amount of cookies you need.
Recipe Parmesan and Poppy Biscuits
- 210 g plain flour, plus plenty extra for dusting
- 1/2 tsp baking powder
- 1/2 tsp paprika
- a pinch of cayenne pepper
- 165g unsalted butter, at room temperature
- 165 g Parmesan cheese, freshly grated
- 80 g poppy seeds
- 1 egg, beaten
- Salt and black pepper
Sift the flour, baking powder, paprika and cayenne into a bowl and add the salt and pepper.
Mix the softened butter with the Parmesan until they are well blended. You can do this either by hand, using a spatula, or in a freestanding mixer fitted with the paddle attachment.
Add the dry ingredients and continue mixing until a soft dough is formed.
Put the dough on a well-floured worksurface and divide it in half.
Use plenty of flour, both on your hands and on the work surface to roll each piece into a long log, 3- 4cm in diameter. Wrap each log in cling film and place in the fridge for about 30 minutes to firm up.
Scatter the poppy seeds over a flat plate or tray. Brush the logs with the beaten egg and then roll them in the poppy seeds until covered.
Refrigerate again for 1 hour (at this stage you can also wrap the logs and freeze them).
Preheat the oven to 170°C fan. Line a baking sheet with baking parchment. Cut the logs into slices 5-8mm thick and arrange them on the tray, space apart. Bake for 12 minutes. The biscuits should be dark golden and smell amazing!
Tip Ideal with the Tuscan Almond Pesto spread on top or simply as is.
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