7 May 2012

Water biscuits with poppy seeds

A cheese board, any cheese board, is pretty great in its own right, but add some homemade biscuits and you're heading towards perfection.

These biscuits are more like the dense, crunchy Bath Olivers than delicate Carr's Water Biscuits, but they're really easy to make, and would make a lovely dinner party gift. Or you could just keep them all to yourself.

Water biscuits with poppy seeds
Makes 25-30

60g lard
250g plain flour
2 tbsp poppy seeds
1 tsp baking powder
1/2 tsp fine sea salt
4 - 5 tbsps cold water

Pre-heat the oven to 180C and grease and line two or three baking sheets.

Sift the flour and baking powder into a bowl, with the sea salt. Rub in the lard until it looks like fine breadcrumbs. Stir in the poppy seeds.

Sprinkle the cold water into the mix, and bring everything together to form a firm dough. You might need a bit more or a bit less water, so do a bit at a time, but try not to over-work the dough. Knead briefly until smooth, then flatten it into a disc, wrap in clingfilm and pop it into the fridge for 20 mins.

When the dough is chilled, roll it out on a lightly floured surface, to about 2mm thick. Cut out circles with a 6cm pastry cutter. Lay the cut shapes on your baking trays and prick them all over with a fork.

Bake for about 10 - 15 minutes, or until they edges are pale golden and crisp, then cool on a wire rack. Voila!

These will keep for up to two weeks in an airtight container.

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