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Poppy Seed Flakes

Ingredients
  Self raising flour/Plain flour with 1 1/2 level teaspoons baking powder 6 Ounce
  Semolina 2 Ounce
  Salt 1⁄2 Teaspoon (Leveled)
  Cayenne pepper To Taste (Good Shake)
  Celery 1⁄2 Teaspoon (Leveled)
  Salt To Taste
  Butter/Margarine 4 Ounce
  Egg 1 , beaten (For Binding)
  Milk 1 Tablespoon (For Brushing)
  Poppy seeds 1 Tablespoon (Leveled)
Directions

Sift dry ingredients into a bowl.
Rub in fat till mixture resembles fine breadcrumbs, then mix to a stiff paste with the beaten egg.
Turn out on to a lightly floured board, knead quickly, shape into ball and leave, covered, in a cool place for at least 30 minutes.
Roll pastry out into a fairly thin oblong, brush lower half with milk then sprinkle with poppy seeds.
Fold top half of pastry over, press lightly with a rolling pin then re-roll till poppy seed 'sandwich' is again fairly thin.
Stamp into rounds with a 1 1/2-inch biscuit cutter, transfer to greased baking trays and bake at (400°F - Gas Mark 5) for 12-15 minutes or till crisp and golden in colour.
Cool on a wire tray.
Serve with egg and anchovy spread and black and green olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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