Parmesan, poppy seed & caraway twists
Parmesan, poppy seed & caraway twists could be just the gluten free and fodmap friendly recipe you've been looking for. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 56 calories. This recipe serves 24. For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up egg yolk, cayenne pepper, egg, and a few other things to make it today. 122 people were impressed by this recipe. It works well as an inexpensive hor d'oeuvre. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. Similar recipes include Poppy Seed Twists, Poppy Seed-Lemon Twists, and Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too).
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
85g butter
pinch cayenne pepper
1 egg, beaten
1 egg yolk mixed with 3 tbsp cold water
175g gluten-free flour (we used Doves Farm, widely available)
3 tbsp freshly grated parmesan (or vegetarian alternative)
1 tbsp each poppy seeds and caraway seeds
Equipment:
food processor
oven
rolling pin
baking sheet
Cooking instruction summary:
To make the pastry, put the flour, butterand cayenne pepper into a food processor,then whizz into fine breadcrumbs. sprinklethe egg and water mixture onto the flour, thenpulse again until the mixture begins to cometogether. tip the mixture onto a board andgently squeeze the pastry until it begins tocome together in a ball, adding more waterif it feels dry.Heat oven to 190C/fan 170C/gas 5. rollthe pastry into a large a4-sized rectangle,roughly 20 x 30cm. Brush the sheet withthe beaten egg and cut in half widthways.Sprinkle one half with the Parmesan and thesecond half with poppy and caraway seeds.lightly run the rolling pin across the top topress the cheese and the seeds into thepastry. Cut each half into 12-15 sticks. arrangeon a baking sheet and chill for 10 mins.Bake for 8-10 mins until golden brown,then cool for 5 mins before lifting onto awire rack.
Step by step:
1. To make the pastry, put the flour, butterand cayenne pepper into a food processor,then whizz into fine breadcrumbs. sprinklethe egg and water mixture onto the flour, thenpulse again until the mixture begins to cometogether. tip the mixture onto a board andgently squeeze the pastry until it begins tocome together in a ball, adding more waterif it feels dry.
2. Heat oven to 190C/fan 170C/gas
3. rollthe pastry into a large a4-sized rectangle,roughly 20 x 30cm.
4. Brush the sheet withthe beaten egg and cut in half widthways.Sprinkle one half with the Parmesan and thesecond half with poppy and caraway seeds.lightly run the rolling pin across the top topress the cheese and the seeds into thepastry.
5. Cut each half into 12-15 sticks. arrangeon a baking sheet and chill for 10 mins.
6. Bake for 8-10 mins until golden brown,then cool for 5 mins before lifting onto awire rack.
Nutrition Information:
