Parmesan and poppy seed biscuits recipe
Parmesan and poppy seed biscuits with a chorizo and red wine chutney Looking for something delicious to hand around at party? These classy biscuits are served with a quick chorizo chutney. 1 stalk rosemary, leaves removed and chopped finely280g/10oz plain flour60g/2¼oz Parmesan, grated210g/7½oz unsalted butter, softened½ tsp saltblack pepper3 tbsp poppy seeds 1 stalk rosemary, leaves removed and chopped finely 280g/10oz plain flour 60g/2¼oz Parmesan, grated 210g/7½oz unsalted butter, softened ½ tsp salt black pepper 3 tbsp poppy seeds 1 red onion, chopped250g/9oz cooking chorizo, diced1 red chilli, seeds removed, finely chopped1½ tbsp tomato purée100ml/3½fl oz apple juicepinch salt and pepperpinch herbes de Provence5 tbsp red wine2½ tbsp dark brown sugar½ tsp balsamic vinegar 1 red onion, chopped 250g/9oz cooking chorizo, diced 1 red chilli, seeds removed, finely chopped 1½ tbsp tomato purée 100ml/3½fl oz apple juice pinch salt and pepper pinch herbes de Provence 5 tbsp red wine 2½ tbsp dark brown sugar ½ tsp balsamic vinegar Method For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter.Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4.Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle.Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits.Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool.For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side. For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter. For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter. Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes. Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle. Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle. Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits. Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits. Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool. Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool. For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side.