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Shortbread with poppy seeds & oats
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Shortbread with poppy seeds & oats

Shortbread with poppy seeds & oats
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35 mins plus chilling
Super easy

makes 12–15

nutrition per serving

2
7
0

Calories

1
4
.
9
g

Fat

8
.
8
g

Saturates

8
.
7
g

Sugars

4
g

Protein

2
9
.
1
g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Abi Fawcett

Ingredients

3 tablespoons poppy seeds

200g plain flour

100g caster sugar

200g butter

100g semolina

1 orange

3 tablespoons Scottish oats

Method

  1. Spread the poppy seeds on a plate.
  2. Put the flour, sugar, butter, semolina and orange zest in a food processor and mix until a smooth dough forms.
  3. Turn out onto a work surface and shape into a cylinder, about 30cm long.
  4. Gently roll it in the poppy seeds, then wrap in clingfilm and chill for 1 hour in the fridge.
  5. Preheat the oven to 170ºC/gas 3.
  6. Slice the cylinder into rounds, about 2cm thick, and place them, well apart, on a baking tray.
  7. Sprinkle over the oats, then bake for 15 to 20 minutes, or until firm and golden.
  8. Transfer to a wire rack to cool a little before serving.

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