Shortbread with poppy seeds & oats

Shortbread with poppy seeds & oats

Shortbread with poppy seeds & oats

Makes 12–15
Cooks In35 minutes plus chilling
DifficultySuper easy
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
Tap For Method

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
Tap For Method
Recipe From

Jamie Magazine

By Abi Fawcett
Tap For Ingredients

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.