Sun-dried tomato and poppy seed biscuits
Crisp, golden biscuits in two savory flavors - perfect as a snack, appetizer, or elegant addition to any cheese board.
Updated : 17 June, 2025
Easy
About 45 min.
Ingredients
375 grams
Flour
1 teaspoon
Salt
125 grams
Butter
2
Eggs
2 tablespoon
Poppy seeds
40 grams
Parmesan
4
Sun-dried tomatoes
2 tablespoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by combining flour, salt, butter, one egg, and a splash of water in a bowl. Mix thoroughly for about five minutes until a smooth dough forms. Split the dough in two equal parts.
Step 2
Knead poppy seeds into one half, and incorporate grated parmesan and finely chopped sun-dried tomatoes into the other.
Step 3
Roll each dough out on a floured surface to a 3mm thickness. Transfer to trays, cover with cling film, and chill in the fridge for 30 minutes.
Step 4
Preheat your oven to 200°C. Lightly flour two large baking trays.
Step 5
Using a 7cm round cutter, cut out about 18 rounds from each dough, re-rolling scraps if needed. Place the rounds onto the trays.
Step 6
Brush the tops with beaten egg. For the parmesan-tomato biscuits, sprinkle with sesame seeds.
Step 7
Bake for 10–15 minutes, or until golden brown. Cool on a wire rack. Serve either warm or at room temperature.