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 vinegar
• 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

Directions

• For the rye and poppy seed biscuits
• mix together all the ingredients for the biscuits with two tablespoons of water. Wrap into a ball and cover in cling film. Leave to chill in the fridge.
• For the beetroot jelly
• line a 20cm/8in circular loose-bottomed cake tin with baking parchment. Blend the beetroot using a hand-held blender or food processor and strain the beetroot to retain the liquid (you will have about 100ml/3½fl oz liquid). Pour into a small pan and add the other ingredients for the jelly. Bring to the boil.
• Pour the jelly mixture into the lined tin and leave in the fridge to chill.
• For the rye and poppy seed biscuits
• grease a baking tray. Roll out the biscuit dough and
• using a 3cm/1¼in diameter biscuit cutter
• cut out circles. Transfer to the prepared baking tray and place in the freezer.
• Preheat the oven to 180C/fan oven 160C/350F/Gas 4.
• Mix the crème fraîche in a bowl with some salt and pepper and the chopped tarragon. Spoon into a piping bag fitted with a small plain nozzle. Set aside.
• Bake the biscuits for 20-25 minutes
• or until golden-brown – check after 15 minutes to make sure they aren’t cooking too fast. Remove from the oven and leave to cool on a wire rack.
• Once cool
• pipe the crème fraîche onto the biscuit bases. Cut circles of beetroot jelly using the biscuit cutter you used for the biscuits and put on top of each. Serve.