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Recipe From
Jamie Magazine
By Abi Fawcett
Tap For Ingredients
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.