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Shortbread with poppy seeds & oats

Shortbread with poppy seeds & oats

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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


  • 3 tablespoons poppy seeds
  • 200 g plain flour
  • 100 g caster sugar
  • 200 g butter
  • 100 g semolina
  • 1 orange
  • 3 tablespoons Scottish oats

Recipe From

Jamie Magazine

By Abi Fawcett


  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.

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