Poppy seed and cheese shortbread
Easy, cheesy and good to freeze - prepare ahead and enjoy!
- Beat the butter until pale and creamy. Mix in the rest of the ingredients.
- Roll the dough into 2 logs approximately 4 to 5cm in diameter. Wrap in cling film and refrigerate for 30 minutes
or freeze until required.
- Preheat oven to 160C. Slice logs into 1cm thick slices and place on a cold tray. Bake for 15 minutes or until firm and slightly coloured.
- Cool on a wire rack and store in an airtight container. These biscuits tend to lose their crisp texture after a couple of days.