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Poppy Seed Flakes

  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)

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: 
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1756 Calories from Fat 913

% Daily Value*

Total Fat 104 g160%

Saturated Fat 60.9 g304.6%

Trans Fat 0 g

Cholesterol 456.8 mg152.3%

Sodium 3222.5 mg134.3%

Total Carbohydrates 172 g57.4%

Dietary Fiber 9 g36.2%

Sugars 2 g

Protein 34 g67.4%

Vitamin A 70.3% Vitamin C 1.5%

Calcium 80.2% Iron 59.2%

*Based on a 2000 Calorie diet

Poppy Seed Flakes Recipe