Parmesan and Poppy Seed Shortbread

Makes 28 biscuits;

200g Flour

80g Parmesan Cheese – grated

20g Poppy Seeds

130g Butter

1/2 tsp Salt

Preheat oven to 190 degrees C.

Beat butter and salt together in a bowl. Add flour, poppy seeds and parmesan cheese to the bowl and mix thoroughly.

Use hands to bring mixture together then leave dough in fridge to rest for about 30 minutes.

Place dough onto a sheet of greaseproof paper and lay another sheet on top. Press down with hands and roll to a 1.5 cm thickness using a rolling-pin.

Cut shapes and lay onto a baking tin lined with more greaseproof paper.

Bake at 190 degrees for 20 minutes. Leave to cool on a rack and store in a tin.

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