Cheddar biscuits with poppy seeds
En un procesador de alimentos con accesorio de pala, mezcla la harina, la mantequilla, el queso, la mostaza molida y el agua a baja velocidad hasta obtener una mezcla homogénea. Forma un rollo de 20 cm de largo. Extiende las semillas de amapola sobre una hoja de papel de hornear.
Ingredientes · Raciones For about 40 pieces
- 180 g plain wheat flour
- 100g butter
- 130 g cheddar
- 2 tsp ground mustard
- 1 PL water
- 2 tbsp whole poppy seeds
Método · 50 min
- In a food processor with a paddle attachment, mix the flour, butter, cheese, ground mustard seeds and water on low speed until smooth. Shape into a 20cm long roll. Spread the poppy seeds on a sheet of baking paper. Roll out and wrap the roll in it on all sides (add more poppy seeds if necessary) then wrap the dough tightly in the baking paper, twist the edges and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 180°C and line the baking tray(s) with baking paper.
- Cut the cooled dough roll into 0.5cm slices and place them in a single layer on the prepared baking sheet or sheets, leaving a slight gap between them.
- Bake for 15 minutes until nicely golden. The darker the cookies, the crispier they will be.
In a food processor fitted with a paddle attachment, mix the flour, butter, cheese, ground mustard seed and water on low speed until smooth. Shape into a 20cm long roll. Spread the poppy seeds on a sheet of baking paper. Roll out and coat the roll on all sides (add more poppy seeds if necessary), then wrap the dough tightly in the baking paper, crimp the edges and refrigerate for 20 minutes.