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Shortbread with poppy seeds & oats
Vegetarian
v
Shortbread with poppy seeds & oats
Vegetarian
v
Makes
12–15
Cooks In
35 minutes plus chilling
Difficulty
Super easy
Jamie Magazine
Burns Night Specials
Mother's day
Nutrition per serving
Calories
270
14%
Fat
14.9g
21%
Saturates
8.8g
44%
Sugars
8.7g
10%
Protein
4g
8%
Carbs
29.1g
11%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Abi Fawcett
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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
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Recipe From
Jamie Magazine
By Abi Fawcett
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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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Recipe From
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By Abi Fawcett
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