Seed Biscuits Food

MULTIGRAIN SEED BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
• Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
• Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
• Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
• Bake in the preheated oven until golden, 12 to 15 minutes.

SEED BISCUITS

Steps:

• In a large bowl, whisk together the flours, sunflower and flax seeds, wheat germ, sugar, baking powder and salt.
• Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Stir in the milk to form a soft, slightly sticky dough.
• With floured hands, turn out onto a lightly floured surface; knead gently 10 times.
• Pat the dough into a 7-inch square.
• Cut into quarters.
• Cut each quarter into 3 strips.
• Place 1 inch apart on an ungreased baking sheet.
• Brush the tops with egg and sprinkle with sesame seeds.
• Bake in the centre of a 425 degree F oven until golden, about 12 minutes.
• Let cool in the pan on a rack.

SESAME SEED BISCUITS

Steps:

• Melt Margarine and Golden Syrup over low heat or in the microwave.
• Mix Bicarb Soda with water and add to margarine and syrup mix.
• Combine dry ingredients in a large bowl.
• Mix margarine and syrup through.
• Place small balls onto lightly greased trays and flatten slightly.
• Bake 150 deg celcius for 15 minutes.
• Allow to cool on trays.

STILTON & POPPY SEED SABLéS

Steps:

• In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, stilton and a pinch of salt, using your fingers and hands, until the mixture forms a pastry dough. Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese. You can be quite heavy-handed.
• On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter, then wrap in cling film and chill for at least 1 hour. (The pastry can now be chilled for up to 1 week or frozen for up to 1 month. The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.)
• To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C. Slice the dough into rounds just under 1cm thick. Lay the rounds a couple of centimetres apart on a baking sheet (or two, if you are cooking all the biscuits at the same time). Put a very small piece of stilton in the middle of each biscuit, then bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling. Leave to cool slightly before serving. The biscuits will keep for 2-3 days in an airtight tin.

POPPY SEED BISCUITS

Steps:

• In blender, combine milk, honey, cottage and cheese.
• Cover and process until smooth.
• In bowl, combine Bisquick and poppy seeds.
• Stir in cottage cheese mixture just until blended.
• Turn on floured surface.
• Pat out to 1/2 inch thick.
• Cut with biscuit cutter and place on ungreased baking sheet.
• Bake at 425° for 8 to 10 minutes, or till golden brown.