Herbies Spices Recipes
Seeded Savoury Biscuits
Description When your occasion is too special for a box of crackers from the supermarket, whip up a batch of these! The most efficient shapes to cut are diamond shapes formed by making straight line cuts right across the rolled pastry. These biscuits will keep well for two weeks in an airtight container.
At a glance
Baking & Sweet Things
Grease a baking sheet and preheat oven to 190ºC.
Sift the flour and Ras el Hanout into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the grated cheese and both types of seeds.
Lightly whisk the egg yolk and stir into the dry mixture to make a firm dough that will hold together. Add a small amount of cold water if necessary.
Wrap the dough in plastic film and chill for about ½ hour.
Roll out the dough on a floured surface to desired biscuit thickness (about 3mm). Cut into shapes, place on the prepared baking sheet and chill again for 15 minutes.
Bake the biscuits for about 20 minutes until bubbling and golden.
Cool for a few minutes on the tray, then remove to a wire rack until completely cooled.
Store in an airtight container.