Rye and poppy seed biscuits with beetroot jelly with crème fraîche Archive
These cute little canapés make a great vegetarian dish for a party. Prepare all the elements ahead and then it’s simply a matter of assembling just before you serve. Equipment and...
Ingredients
- 90g/3¼oz rye and wheat blend flour
- 50g/1¾oz unsalted butter, softened, plus extra for greasing
- pinch salt
- 30g/1oz poppy seeds
- 4 cooked beetroots with juice (vacuum-packed)
- 40g/1½oz caster sugar
- 2 tsp white wine vingar
- salt
- 1 sachet vegetarian gelatine, such as vege-gel
- 200ml/7fl oz crème fraîche
- salt and freshly ground black pepper
- couple sprigs fresh tarragon, chopped
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