Poppy seed & parmesan shortbread

This shortbread will keep for up to 1 week. Store in an airtight container out of direct sunlight.

Recipe «Poppy seed & parmesan shortbread» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 125g pkt cream cheese, softened, 125g butter, softened, 40g finely grated parmesan, 150g plain flour, 1 x 20g pkt poppy seeds .

Ingredients:

• 1 x 125g pkt cream cheese, softened 
• 125g butter, softened 
• 40g finely grated parmesan 
• 150g plain flour 
• 1 x 20g pkt poppy seeds 

Instructions

1. 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.
2. Add the flour and poppy seeds, and use a metal spoon to stir until just combined.
3. 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.
4. 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.