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Shortbread with poppy seeds & oats
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Total Time:
35 minutes
Ingredients:
  • 3 tablespoons poppy seeds
  • 200 g plain flour
  • 100 g caster sugar
  • 200 g butter
  • 100 g semolina
  • 1 orange
  • 3 tablespoons Scottish oats
Instructions:
  • 1. Spread poppy seeds on a plate. 2. Combine flour, sugar, butter, semolina, and orange zest in a food processor and blend into a smooth dough. 3. Shape the dough into a 30cm long cylinder. 4. Roll the cylinder in poppy seeds, wrap in clingfilm, and chill in the fridge for 1 hour. 5. Preheat the oven to 170ºC/gas 3. 6. Slice the dough into 2cm rounds and place on a baking tray, spaced apart. 7. Sprinkle oats over the rounds and bake for 15 to 20 minutes until golden and firm. 8. Cool slightly on a wire rack before serving.

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