BERRY BAR RECIPES

Preheat the oven to 180°C /fan 160°C/ gas 4.

Lightly butter two baking trays.

Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough.

Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays.

Dip a fork in a little water and use this to flatten the biscuits.

Bake in the preheated oven for 15–20 minutes until a very pale golden.

Lift off the baking tray and leave to cool completely on a wire rack.

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Measure all the ingredients except the poppy seeds into a food processor. Season with salt and black pepper and whiz until well combined to a soft dough.

Turn the dough out on to a lightly floured work surface and roll into a cigar shape about 12cm (4½in) long and 4cm (1½in) wide.

Sprinkle the poppy seeds on to a board. Roll the dough in the seeds so the roll is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.

Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with non-stick baking paper.

Slice the roll into 20 thin slices and arrange on the baking sheet. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Mary’s tips:

Can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy.

Freeze well. Refresh in a low oven after defrosting.