Spring onion wa­ter bis­cuits

Landscape (UK) - - In The Garden -

2 spring onions, trimmed and very finely chopped 200g plain flour, plus ex­tra for dust­ing 1 tsp bak­ing pow­der 50g chilled but­ter, cubed sea salt Pre­heat the oven to 180°C/gas mark 4 and line two large flat oven trays with bak­ing pa­per. In a large mix­ing bowl, com­bine the flour, bak­ing pow­der and but­ter, then rub the but­ter into the dry in­gre­di­ents us­ing the fin­ger­tips un­til com­pletely in­te­grated and bread­crumb-like. Add the spring onions and 90ml of cold wa­ter, and mix to­gether. Knead into a soft dough for 1 min, adding a lit­tle more wa­ter if the dough is too dry. On a sur­face dusted with flour, roll out the dough thinly, to ap­prox­i­mately 35cm square. Sprin­kle with sea salt and use a sharp knife to cut the pas­try into 25 squares, trim­ming the edges. Trans­fer to the pre­pared trays with a flat knife. Brush with wa­ter, then sprin­kle with more salt. Bake for 15 mins un­til dried out. Al­low to cool for 20 mins un­til the bis­cuits har­den, then trans­fer to wire racks to cool com­pletely. Serve with cheese and spring onion chut­ney.

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