Shortbread with poppy seeds And oats

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

Description

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.