These simple, savoury biscuits are ideal for packed lunches with cheese and fruit.
2 oz. plus
1 teaspoon butter
4 oz. plus
1 teaspoon flour
1 teaspoon salt
1 small egg
1 tablespoon water
4 teaspoons caraway seeds
| egg yolk, lightly beaten
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Lightly grease a baking sheet with the teaspoon of butter.
Sprinkle over the teaspoon of flour and tip and rotate the sheet to distribute the flour evenly. Shake off any excess
flour. Sift the remaining flour and salt into a medium-sized mixing bowl. Add the remaining butter and, with a table
knife, cut it into the flour until the butter is in small pieces. With your fingertips, rub the butter into the flour
until the mixture resembles fine breadcrumbs. Add the egg, water and 3 teaspoons of the caraway seeds. Mix with your
fingers to a stiff dough. Wrap the dough in greaseproof
or waxed paper and place it in the refrig-erator to chill for 1 hour.
On a lightly floured surface, roll out the dough to a rectangle about j-inch thick. With a pastry cutter or a sharp knife, cut it into small squares, strips, rounds or decorative shapes. Place them on the baking sheet. With a pastry brush, coat them with the beaten egg yolk and sprinkle them with the remaining caraway seeds.
Bake the biscuits in the oven for 20 minutes or until they are firm and golden. Remove the baking sheet from the oven and transfer the biscuits to a wire rack to cool. When they are completely cold, store them in an airtight tin.