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Bacon and Parmesan Biscuits

250g butter, room temperature 1 tbsp hot water 400g plain flour 1/2 tsp sweet paprika 300g bacon, diced 125g grated parmesan cheese 60 ml tepid water fresh ground black pepper 60g poppy seeds

1. Beat the butter until light and creamy; gradually beat in hot water. Sift flour and paprika into the bowl and stir to combine. Stir in bacon, parmesan and water, then season to taste with pepper. Add more water if necessary. 2. Divide dough into quarters; roll into 3cm thick logs. Spread poppy seeds onto work surface and gently roll logs in seeds until the exterior is well coated. Wrap in plastic wrap and refrigerate for at least 2 hours. 3. Preheat over to 180C (160C fan-forced/350F). Line or grease two baking trays. Slice the logs into 5mm slices; place on prepared trays and bake for 15-18 minutes. Place on a wire rack to cool.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M

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