Poppy Seed Flakes
|Self raising flour/Plain flour with 1 1/2 level teaspoons baking powder||6 Ounce|
|Salt||1⁄2 Teaspoon (Leveled)|
|Cayenne pepper||To Taste (Good Shake)|
|Celery||1⁄2 Teaspoon (Leveled)|
|Egg||1 , beaten (For Binding)|
|Milk||1 Tablespoon (For Brushing)|
|Poppy seeds||1 Tablespoon (Leveled)|
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.