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Poppy Seed Flakes Recipe
|Self raising flour/Plain flour with 1 1/2 level teaspoons baking powder||6 Ounce|
|Salt||1⁄2 Teaspoon (Leveled)|
|Cayenne pepper||To Taste (Good Shake)|
|Celery||1⁄2 Teaspoon (Leveled)|
|Egg||1 , beaten (For Binding)|
|Milk||1 Tablespoon (For Brushing)|
|Poppy seeds||1 Tablespoon (Leveled)|
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
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.