Week 3 - Paul’s Savoury Biscuits
This week we made biscuits (or as we would call them stateside, crackers) - poppy seed, and sun-dried tomato Parmesan. I was concerned when the mix came together and strands of gluten were already forming. They rolled out without any stickiness, although the poppy dough was so stiff, it resisted L’s rolling pin.
The challenge was nine of each. We got seven from the poppy dough and ten from the tomato, with the poppy biscuits being a bit thicker. L gave them an egg wash and we threw them in the oven. We had a bit of baker’s remorse when we realized we should have poked holes in them to keep them from puffing up - and boy, did they puff up.
The overall consistency when they came out of the oven was that of a thin American biscuit, not a snappy British one. This was most likely due to the thickness of the biscuits, but possibly also due to the gluten, or maybe we simply didn’t leave them in the oven long enough.
They tasted quite alright with cheese.