Poppy Paprika Puffs

From the poppy season in late summer to Rememberance Day in November, these rich cheesy treats at as a subtle reminder to honour the victims of global wars.

Poppy Paprika Puffs are a creatively crunchy snack. These are a cross between cookies and crackers which make a perfect fall appetizer.

You Will Need:

1 cup flour
1/2 cup butter
3/4 cup romano cheese
3 tsp paprika
2 tsp poppy seeds
1/2 tsp cinnamon
pinch salt

Oven preheated to 350°F

In a large mixing bowl, cream together 1/2 cup butter and 3/4 Romano cheese until blended as smoothly as possible.

Add 2 tsp paprika, 1/2 tsp cinnamon and a pinch of salt to the butter-cheese mixture and blend until smooth.

Add 1 cup flour and mix - the dough will be rather dry and slightly tough.

Separate the dough into 18 equal parts and roll into balls, then press and flatten slightly.

Using a sharp paring knife, cut an X into each ball. Only cut about halfway down to avoid splitting the dough balls into quarters.

Press a small hollow into the centre of each ball using a finger or other utensil. Dust the dough balls with approximately 3/4 tsp paprika.

Carefully sprinkle a pinch of poppy seeds into the centre of each ball and brush any strays into the hollow you made with your finger.

Bake in an over at 350°F for 15-20 minutes.
Dust baked puffs with approximately 1/4 tsp paprika to give them a brighter colour (optional).

The resulting puffs will be richly cheesy and spicy. Very decadent and filling, they make a great appetizer. Serve during autumn events between poppy season in late summer and Remembrance day in November.