This shortbread will keep for up to 1 week. Store in an airtight container out of direct sunlight.
- Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Place cream cheese, butter and parmesan in the bowl of a food processor and process until smooth and creamy. Transfer to a large bowl.
- Add the flour and poppy seeds, and use a metal spoon to stir until just combined.
- Cut a 30 x 50cm piece of non-stick baking paper. Place the biscuit dough along the long edge closest to you and roll into a 4cm-diameter log. Wrap in baking paper and place on a tray in the freezer for 20 minutes or until firm.
- Use a small sharp knife to cut the biscuit log crossways into 1cm-thick slices. Place biscuits, about 3cm apart to allow room for spreading, on prepared trays. Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until light golden and cooked through. Remove from oven and set aside on the trays for 30 minutes to cool completely.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set