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  • Sarah L Samuels

Cheese, Paprika & Poppyseed Biscuits

Updated: Jun 5

My Husband does not have a sweet tooth so I wanted to make him some biscuits he could eat with cheese, meat and olives.


They are delicious and a have a nice crunch but a lovely buttery taste.


They could be eaten on their own or with cheese and accompaniments. You could try making my Quince cheese which goes really well with these biscuits.





Start by putting the flour, salt and cubed cold butter in a food processor and pulse until you have the texture of fine breadcrumbs.



Add the paprika and grated cheese and pulse again until it forms a dough.




Take some cling film and place flat on the worktop.


Place the dough on top of the clingfilm and roll back and forth until it is about 18 cm long and 4cm diameter.



Sprinkle the poppy seeds onto the clingfilm and roll back and forth until evenly coated.



Wrap fully in the cling film and place in the fridge for at least 1 hour or overnight.


When ready to bake pre-heat the oven to 220 degrees centigrade ( 200 fan) and prepare two baking trays with baking parchment.


Take the dough out of the fridge and slice into thin slices about 1/4 cm and place on the baking trays.




Bake for 10-12 minutes and leave to cool for 5 minutes before transferring to a cooling rack.




Cheese, Paprika & Poppyseed Biscuits


Sarah's servings: 40

Sarah's skill: Easy

Baking time: 10 - 12 minutes


Ingredients


150g Plain flour

2 tsp Sweet paprika

1/2 tsp Salt

100g Cold butter cubed

75g Grated mature cheddar cheese

2 Tbsp Poppy seeds


Method

  1. Put the flour, salt and cubed cold butter in a food processor and pulse until you have the texture of fine breadcrumbs.

  2. Add the paprika and grated cheese and pulse again until it forms a dough.

  3. Take some cling film and place flat on the worktop.

  4. Place the dough on top of the clingfilm and roll back and forth until it is about 18 cm long and 4cm diameter.

  5. Sprinkle the poppy seeds onto the clingfilm and roll back and forth until evenly coated.

  6. Wrap fully in the cling film and place in the fridge for at least 1 hour or overnight.

  7. When ready to bake pre-heat the oven to 220 degrees centigrade ( 200 fan) and prepare two baking trays with baking parchment.

  8. Take the dough out of the fridge and slice into thin slices about 1/4 cm and place on the baking trays.

  9. Bake for 10-12 minutes and leave to cool for 5 minutes before transferring to a cooling rack.





Sarah's extra slice.......


You don't have to roll in poppyseeds if you prefer them plain.


You can use other seeds such as sesame or Nigella if you prefer.

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