I've decided that as the ultimate treat on a lazy weekend morning, a couple of savoury biscuits and cuppa tea should hit the spot. But, it doesn't matter if those lazy mornings seem to be in short supply, they're also great for packed lunches, on-the-go snacks and even as appetisers at a dinner party. They're basically scrummy and uber duber easy to make. Here's how:
Recipe adapted from Great British Bake Off Book 2014
Makes approx 32 biscuits
375g plain flour (plus extra for dusting)
125g/4½oz unsalted butter (if you use salted then omit the extra salt)
1 egg (plus extra for glazing)
40ml1½fl oz water
Sun-dried tomato and cheese - add 50g of parmesan and 1 tbsp sun dried tomato paste
Cumin - add 1tbsp of cumin seeds
Poppy seed - add 2 tbsps of poppy seeds
Put the flour, salt, butter, egg and water into a bowl and mix well for five minutes until you have a smooth dough (you can use a stand mixer but you don't have to). Divide the dough in to however many flavour variations you want to make.
On a lightly floured work surface, knead your chosen flavours into each piece of dough.
Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick.
Using a 7cm/2¾cm round cutter, cut out rounds from each half of the dough, re-rolling as necessary. Place the rounds on a lightly floured baking tray.
Preheat the oven to 200C/180C(fan)/Gas 6.
Chill the biscuits for 15-20 minutes.
Brush the biscuits with beaten egg. If you are making the parmesan and tomato ones, sprinkle them with sesame seeds.
Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack/serving dish. Serve warm or cold.
If you try these out, please let me know!