I made it!
1 person made this
The seeds in these crackers are worth tracking down if you want to make a really special batch of savoury biscuits. Cut these crackers into diamond shapes by making straight line cuts right across the rolled pastry. These biscuits will keep well for two weeks in an airtight container.
1 1/4 cups (185g) plain flour
2 teaspoons Herbie's Spices Ras el Hanout
3/4 cup (90g) grated tasty cheese
2 teaspoons Herbie's Spices Ajowan Seed Whole
1 teaspoon Herbie's Spices Nigella Seed Whole
1 egg yolk from a large egg or 2 from small ones
10 min › Cook:
20 min › Extra time:
45 min chilling › Ready in:
1 hour 15 min
Grease a baking sheet and preheat oven to 190 degrees C.
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. Nigella and Ajowan Seeds
Nigella seeds are the black seeds you sometimes see on Turkish bread and Ajowan seeds are a small pale-brown seeds that look like celery and have a thyme-like flavour.
Write a review
Click on stars to rate