Poppy Seed & Parmesan Shortbread

A savoury shortbread to serve with drinks dips, soups or with platters. Keeps for up to 4 days in an airtight container.

• Ready In: 40 mins
• Yields: 30 shortbread

Ingredients

• 125  g cream cheese, softened
• 125  g butter, softened
• 40  g parmesan cheese, finely grated (1/2 cup)
• 150  g plain flour (1 cup)
• 20  g poppy seeds

Directions

1. Preheat oven to 180°C
2. Line 2 baking trays with a non-stick baking paper. Place cream cheese, butter and parmesan food processor and process until smooth and creamy and when finsihed transfer mix to a large bowl. Add the flour and poppy seeds, and using a metal spoon, stir until just combined.
3. Roll dough into a 4cm-diameter log. (rolling on baking paper will ehlp stop sticking).
4. Wrap log in baking paper and place on a tray and place in the freezer for 20 minutes or until firm.
5. Use a small sharp knife to cut the biscuit log crossways into 1cm-thick slices. Place biscuits, about 3cm apart allowing room for spreading, on prepared trays.
6. 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.