Place the poppy seeds in a smallish pan of water, bring to the boil and cook for 5 minutes. Remove from the heat and leave
to stand for about 2 hours until they
swell and are easily crushed between the fingers. Drain well.
Place the flour in a large mixing bowl, add the butter and rub in with your fingertips until it resembles very coarse
breadcrumbs. Stir in the sugar and poppy seeds
and mix well to distribute evenly then add the egg yolks and enough soured cream to form a dough which doesn't
stick to the bowl. Leave in a cool place
for 30 minutes.
Preheat the oven to 200C, 400F, Gas mark 6 and well grease 2-3 baking trays. Divide the dough into 3 and on a floured
surface, roll each piece into a very thin sheet.
Cut our shapes with a pastry cutter and transfer to the baking sheets, spacing well apart.
Lightly beat the whole egg and use to lightly glaze the top of each biscuit. Bake in the oven for 10-13 minutes until golden
brown. Cool on wire trays.
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.