Rye and Poppy Seed Biscuits with Beetroot Jelly with Crème Fraîche

Vegetarian party canapés featuring crisp rye biscuits topped with savory crème fraîche and a delicate beetroot jelly.

Baking Vegetarian Appetiser Party Food Beetroot

Estimated Nutrition

Calories

178.5

kcal / serving

1785.4 kcal total

Carbs

11.6g

per serving

115.6 g total

Fat

13.8g

per serving

138.2 g total

Protein

1.9g

per serving

18.5 g total

Cook Time

minutes

Serves

biscuits

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

sachet

Vegetarian Gelatine

such as vege-gel

CondimentsSauces

tsp

White Wine Vinegar

Dairy

Unsalted Butter

softened, plus extra for greasing

200

Crème Fraîche

GrainsCereals

Rye And Wheat Blend Flour

NutsSeeds

pinch

Salt

for biscuit dough

Poppy Seeds

pinch

Salt

for jelly

to taste

Black Pepper

freshly ground

sprig

Tarragon

chopped

Vegetables

piece

Beetroot

cooked with juice, vacuum-packed

Method

Line a 20cm cake tin with baking parchment.

Blend beetroots, strain to collect 100ml liquid, and boil with jelly ingredients in a pan.

Pour jelly into the tin and refrigerate until set.

Roll out dough, cut 3cm circles, and place on a greased tray in the freezer.

Pipe crème fraîche onto biscuits and top with 3cm beetroot jelly circles.

Mix biscuit ingredients with 30ml water, wrap in cling film, and chill.

Preheat the oven to 180°C.

Mix crème fraîche with tarragon, salt, and pepper, then transfer to a piping bag.

Bake biscuits for 20-25 minutes until golden-brown and cool on a wire rack.