Thursday, December 9, 2010

Three Seed Biscuits

These are delicious with soups or with roasted red pepper dip or hummus. Good, savoury biscuits to serve as a hearty warming appetizer, cut into stick shape for optimal soup-dipping.

Three Seed Biscuits

Makes: 12 biscuits

Time: 45minutes.

  • 1-1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • ¼ cup sunflower seeds
  • ¼ flaxseeds (ground or whole)
  • ¼ cup wheat germ (or bran)
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold butter, cubed
  • 1 cup milk
  • 1 egg or egg white, lightly beaten
  • 2 tablespoons sesame seeds

    1. Whisk together all-purpose flour, whole-wheat flour, sunflower seeds, flaxseeds, wheat germ or bran, sugar, baking powder and salt. Using a pastry blender cut in butter until coarse crumbs form. Stir in milk to form a soft slightly sticky dough.
    2. With floured hands, turn dough out onto a lightly floured surface; knead gently 10 times. Pat out to 7-inch square. Cut into quartets; cut each quarter into 3 strips. Place, 1 inch apart on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.
    3. Bake in centre of 425 degree F oven until golden, about 12 minutes. Let cool on pan on rack.

Adapted from: Canadian Living Magazine November 2010

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