Jamie Magazine
By Abi Fawcett
Shortbread with poppy seeds & oats
35 mins plus chilling
Super easy
makes 12–15
Recipe From
Ingredients
3 tablespoons poppy seeds
200g plain flour
100g caster sugar
200g butter
100g semolina
1 orange
3 tablespoons Scottish oats
Method
- Spread the poppy seeds on a plate.
- Put the flour, sugar, butter, semolina and orange zest in a food processor and mix until a smooth dough forms.
- Turn out onto a work surface and shape into a cylinder, about 30cm long.
- Gently roll it in the poppy seeds, then wrap in clingfilm and chill for 1 hour in the fridge.
- Preheat the oven to 170ºC/gas 3.
- Slice the cylinder into rounds, about 2cm thick, and place them, well apart, on a baking tray.
- Sprinkle over the oats, then bake for 15 to 20 minutes, or until firm and golden.
- Transfer to a wire rack to cool a little before serving.
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