Parmesan Sticks with a Poppy Seed Twist

These are easy to make and are ideal snacks with drinks.

175g gluten-free flour
85g butter
pinch cayenne pepper
1 egg yolk mixed with 3 tbsp cold water
1 egg, beaten
3 tbsp freshly grated Parmesan (or vegetarian alternative)
1 tbsp each poppy seeds and caraway seeds

Preparation and cooking times
Prep 15 mins. Cook 10 mins

Blitz the flour, butter and cayenne in a food processor until it resembles fine breadcrumbs. Slowly add the egg and water mixture a little at a time and pulse each time to combine. Add just enough to let the mixture form a dough. Tip out onto a floured board and work the dough with cold hands until it comes together in a ball. If it feels too dry add a few more drops of the egg/water.

Roll out into a rectangle roughly 20cm x 30cm (8 x 12 inches). Brush the sheet with beaten egg and cut in half lengthways.

Sprinkle one half with parmesan and the other with caraway and poppy seeds. Lightly press to fix the topping in place.

Cut each half into 12-15 sticks and chill for 10 minutes.

You can bake them flat, or twist each stick to form a spiral shape. Then bake at 190C/fan 170C/gas 5 for 8-10 minutes until golden brown.

Cool on a wire rack.

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