Sun-Dried Tomato and Poppy Seed Savoury Biscuits

Savoury, buttery biscuits made with two distinct flavours: poppy seed and sun-dried tomato with parmesan cheese.

Baking Vegetarian Savoury Party Food Biscuits

Estimated Nutrition

Calories

74.8

kcal / serving

2694.5 kcal total

Carbs

7.5g

per serving

271.5 g total

Fat

4.1g

per serving

145.8 g total

Protein

2.1g

per serving

74.2 g total

Cook Time

minutes

Serves

biscuits

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sun-Dried Tomato Paste

Dairy

125

Unsalted Butter

Softened

piece

Egg

Medium free-range

Parmesan

Grated, or similar vegetarian hard cheese

GrainsCereals

375

Plain Flour

Plus extra for dusting

NutsSeeds

tsp

Salt

tbsp

Poppy Seeds

tbsp

Sesame Seeds

Method

Mix flour, salt, butter, one egg, and 40ml water into a bowl until smooth.

Divide the dough in half and knead poppy seeds into one portion.

Knead parmesan and sun-dried tomato paste into the second half of the dough.

Roll out both dough pieces to a thickness of 3mm.

Place dough on a tray, cover, and refrigerate for 30 minutes.

Preheat the oven to 200°C and flour two large baking trays.

Cut 18 rounds from each dough portion using a 7cm round cutter.

Brush biscuits with beaten egg and top the tomato-parmesan rounds with sesame seeds.

Bake for 10-15 minutes until golden-brown and cool on a wire rack.