Poppy Seed Flakes Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod

Ingredients

 Self raising flour/Plain flour with 1 1/2 level teaspoons baking powder6 Ounce
 Semolina2 Ounce
 Salt1⁄2 Teaspoon (Leveled)
 Cayenne pepper To Taste (Good Shake)
 Celery1⁄2 Teaspoon (Leveled)
 Salt To Taste
 Butter/Margarine4 Ounce
 Egg1 , beaten (For Binding)
 Milk1 Tablespoon (For Brushing)
 Poppy seeds1 Tablespoon (Leveled)

Nutrition Facts

Serving size: Complete recipe

Calories 1756 Calories from Fat 913

% Daily Value*

Total Fat 104 g160%

Saturated Fat 60.9 g304.6%

Trans Fat 0 g

Cholesterol 456.8 mg

Sodium 3222.5 mg134.3%

Total Carbohydrates 172 g57.4%

Dietary Fiber 9 g36.2%

Sugars 2 g

Protein 34 g67.4%

Vitamin A 70.3% Vitamin C 1.5%

Calcium 80.2% Iron 59.2%

*Based on a 2000 Calorie diet

Directions

Sift dry ingredients into a bowl.
Rub in fat till mixture resembles fine breadcrumbs, then mix to a stiff paste with the beaten egg.
Turn out on to a lightly floured board, knead quickly, shape into ball and leave, covered, in a cool place for at least 30 minutes.
Roll pastry out into a fairly thin oblong, brush lower half with milk then sprinkle with poppy seeds.
Fold top half of pastry over, press lightly with a rolling pin then re-roll till poppy seed 'sandwich' is again fairly thin.
Stamp into rounds with a 1 1/2-inch biscuit cutter, transfer to greased baking trays and bake at (400°F - Gas Mark 5) for 12-15 minutes or till crisp and golden in colour.
Cool on a wire tray.
Serve with egg and anchovy spread and black and green olives.
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