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
- 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
- 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.
- 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.
- 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