If you want to add a perfect complement to your party cheese board, these parmesan and poppy biscuits are a perfect choice. Make these for your friends at the parties and be ready to receive all the compliments.
The recipe for this fantastic parmesan and poppy biscuits is easy and convenient. All you have to do is mix the ingredients, put it in the oven, and voila, you have got yourself the best parmesan biscuits ever! They smell appetizing and taste heavenly. You can prepare them for a delicious snack or your next tea party. You can garnish these savory biscuits with fresh pesto spread, oven-dried tomato on top, and enjoy every bite.
Choose a large bowl to start the process of baking the most delicious parmesan and poppy biscuits, and sift the all-purpose flour, and add the paprika, cayenne pepper, salt, black pepper and mix them well.
Let the unsalted butter soften at room temperature, add it to a bowl, and stir in the grated Kalleh parmesan cheese and combine them until blended thoroughly. This step can be done with a spatula, hand, or freestanding mixer fitted with the paddle attachment. When they are combined, add the dry ingredients gently until they start to form a soft dough. Now add the Kalleh parmesan powder cheese and give it a light mix.
Put the dough on a well-floured work surface and divide it in half. You may need to use more flour for the work surface and your hand. Now roll each piece into a long log about 3-4cm in diameter. Warp each log in cling film and place them in the fridge for about 30 minutes. This way, they will firm up and keep their shape.
Scatter the poppy seeds over a flat plate. You can also use a tray. Beat the egg with one tablespoon of water in a small bowl, and brush the egg wash over the logs, and then roll the logs in the poppy seeds until covered finely. Refrigerate the logs again for about one hour. For this step, you can warp the logs and put them in the freezer.
Once cold, preheat the oven to 190 °C. Line a baking sheet with baking parchment paper. Set aside.
Cut the parmesan logs into slices about 8mm thick and arrange them neatly with enough space (3cm apart) on the baking sheet lined with parchment paper.
Put the tray in the preheated oven and bake for 12 minutes. You want the parmesan biscuits to be dark golden and smell great. Remove from the heat and leave to cool completely before serving. Bon appetit!
You can store these biscuits in an airtight container for 3-4 days.