If you look at any of my garden or pottager posts there will be a rogue poppy, or two in there.  I have no idea where most of them came from, 4 years ago my garden was a field with sheep roaming around, not a poppy in sight.  Now there are red, purple small and large poppies dotted around, and I love them.

So lets cook with them!

For these biscuits use whatever cheese is in the fridge, in fact if you have some which has seen better days, that is perfect…

It is also a great receipe to make double the amount of, and freeze half, when in it’s saussage stage (all will be come clearer later), you can then de-frost slice and cook whe  required, and look oh so orgainised!

Ingredients

160g cheese of choice grated
125g butter cut into small cubes
170g plain flour
course salt and pepper

you can spice them up with 1/4 tsp of chilli flakes, cayenne pepper 
or make the mixture, divide into 2 and add the heat to half the mix

poppy & cheese biscuits

poppy & cheese biscuits

poppy & cheese biscuits

Method

Heat oven to 170oC

place the butter, flour, salt and pepper in large bowl and mix with your 
fingertips to make breadcrumb consistency

add the cheese and it will start to turn into a dough, mix and knead together

add the chilli or cayenne paper or split the dough if you are adding to half

place onto a floured surface and roll with your hands to make a long sausage
aprox 8cm across

place the poppy seeds in a baking tray and roll the dough sausage so as to cover 
completely with the seeds.

wrap in cling film and place in the fridge for 20/30 mins so as to harden 

This makes it easier to cut. So removing the clingfilm, slice into 1 1/5 cm thick

place on lined baking tray 

bake in oven for 20 mins or until nicely golden.

You can try to let them cool before eating… good luck!

sl