Parmesan & poppy seed biscuits by Gemma Luongo

Parmesan & poppy seed biscuits for 22 person

Whether you’re a buff or a beginner, a wine-tasting event is a corker of a party idea. Here are some delicious bites for during and after the tasting.

Ingredients for Parmesan & poppy seed biscuits

Parmesan & poppy seed biscuits, How to Make

  • Step 1
    Process the flour and butter in a food processor, in short bursts, until the mixture resembles fine breadcrumbs. Add the parmesan and process until well combined.
  • Step 2
    Whisk the egg yolk and water in a jug. Add the egg mixture to the flour mixture. Process, in short bursts, until the mixture comes together in small balls. Turn out onto a clean work surface. Knead to form a smooth dough. Shape into a 22cm log and flatten the long sides to create a square shape.
  • Step 3
    Spread the poppy seeds over a sheet of non-stick baking paper. Brush the sides of the log with a little water and press into the poppy seeds to coat. Wrap in the paper and twist the ends to secure. Place in the freezer for 20 minutes to rest.
  • Step 4
    Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Unwrap the log and cut into 1cm-thick slices. Place the biscuits on the prepared tray. Bake for 15 minutes or until light golden. Set aside on the tray for 5 minutes to cool. Transfer to a wire rack to cool completely.

Notes:

Additional information for Parmesan & poppy seed biscuits

Preparation: 0:30 Minutes, Cooking: 0:15 Minutes, Serving: 22 Person, Level:

Nutrition Info:

295 kj Energy, 4.5g Fat Total, 2.5g Saturated Fat, 0.5g Fibre, 2g Protein, 5.5g Carbs (total),

All nutrition values are per serve

This Parmesan & poppy seed biscuits published first on: Australian Good Taste, Images by: Rob Palmer

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