Recipe: Cocktail biscuit trio
Makes 20-24 each
- 150g plain flour
- 75g ground almonds
- 150g salted butter chilled and diced
- vegetable oil for brushing
FLAVOURINGS
- 1 heaped tsp poppy seeds
- finely grated zest of 1 lemon
- 1 heaped tsp sesame seeds
- 1/2 (half) tsp ground cumin
- 25g freshly grated parmesan
- cayenne pepper
- Place the flour, ground almonds and butter in the bowl of a food processor and briefly whiz to fine crumbs – it’s important to heed the ‘briefly’ here otherwise you’ll end up with a dough.
- Divide the mixture among three bowls. Stir the poppy seeds and lemon zest into one bowl, the sesame seeds and ground cumin into another, and the parmesan and a suspicion of cayenne pepper into the third bowl. Bring each mixture together into a ball using your hands.
- Form each ball into a rough sausage shape about 3cm in diameter (for round biscuits, or alternatively make squareish sausages or a mixture of shapes). Wrap each sausage in clingfilm and roll with your hands on the worktop to smooth it out. You can freeze the mixtures at this point, otherwise chill for an hour or two.
- Heat the oven to 160C/140°C fan/gas 2 ½ and brush a couple or three baking sheets with oil. Slice the rolls into rounds (or squares) about 1cm thick and arrange on the baking sheets.
- Bake the biscuits for 35–40 minutes or until lightly golden. Carefully loosen biscuits with a palette knife, and leave them all to cool. They are quite crumbly and delicate but will keep well for up to a week in an airtight container.
First published in YOU, Mail on Sunday
