Seed Biscuits Recipes

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.

Steps:

• Preheat oven to 450 degrees. Combine flour, poppy seeds, baking powder, sugar, baking soda, and salt. Cut in vegetable shortening and butter. Stir in buttermilk.
• Knead dough four or five times. Pat out dough 1/2 inch thick.
• Using a long sharp knife, cut dough into squares or rectangles.
• Bake on ungreased baking sheet until golden, about 12 minutes.

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.

Steps:

• Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.
• Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.