Shortbread with poppy seeds & oats

Name: Shortbread with poppy seeds & oats
Total time: 35 min
Yield: 12–15
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

Vegetarianv

Makes 12–15

Cooks In35 minutes plus chilling

DifficultySuper easy

Jamie Magazine Burns Night Specials Mother's day Baking

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

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

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.