Poppy seed & cheese shortbread

Poppy seed & cheese shortbread

NZ Woman's Weekly 15/12/2010

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5

Easy, cheesy and good to freeze - prepare ahead and enjoy!

Ingredients

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250 g Butter
2 cups Flour
½ cup Rice flour
¼ tsp Cayenne pepper
½ tsp Salt
½ cup Grated cheese
1 tbsp Poppy seeds

Directions

  1. Beat the butter until pale and creamy. Mix in the rest of the ingredients.
  2. 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.
  3. Preheat oven to 160 degC. Slice logs into 1cm thick slices and place on a cold tray. Bake for 15 minutes or until firm and slightly coloured.
  4. Cool on a wire rack and store in an airtight container. These biscuits tend to lose their crisp texture after a couple of days.

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