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Poppy seed & parmesan shortbread
Poppy seed & parmesan shortbread
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Store this delectable shortbread in an airtight container away from sunlight for up to 1 week.
Ingredients:
  • 1 x 125g pkt cream cheese, softened
  • 125g butter, softened
  • 40g (1/2 cup) finely grated parmesan
  • 150g (1 cup) plain flour
  • 1 x 20g pkt poppy seeds
Instructions:
  • Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Blend cream cheese, butter, and parmesan in a food processor until smooth. Transfer mixture to a large bowl.
  • Combine the flour and poppy seeds, then gently mix with a metal spoon until just incorporated.
  • Start by laying out a 30 x 50cm sheet of non-stick baking paper. Spread the biscuit dough evenly along the edge nearest to you, then roll it up into a log with a 4cm diameter. Wrap the log in the baking paper and let it chill in the freezer on a tray for about 20 minutes until it's firm.
  • Cut the biscuit log into 1cm-thick slices using a small sharp knife. Arrange the biscuits on prepared trays, leaving 3cm of space between each for spreading. Bake in a preheated oven for 20 minutes, swapping trays halfway through, until light golden and cooked. Let cool completely on the trays for 30 minutes before serving.

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