These easy, moreish shortbread biscuits topped with poppy seeds are perfect as an afternoon snack or with afternoon tea.
Or, for a little heat, make these ginger shortbread biscuits.
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Ingredients
- 300g unsalted butter
- 150g golden caster sugar, plus extra for sprinkling
- 300g plain flour
- 150g cornflour
- 1 tbsp poppy seeds
You will also need…
- 25 x 15cm non-stick cake tin
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Method
- Heat the oven to 170C/150C fan/gas mark 3 1/2. Put the butter in a small heavy-based pan over a low-medium heat. Shake the pan once in a while to stop the butter spitting. Cook for about 5-6 minutes, until the butter smells fragrant and nutty and you see the solids browning on the base of the pan. Skim any foamy bubbles from the top.
- Put the sugar in a medium mixing bowl, then pour over the butter, leaving the solids in the base of the pan; mix well. Combine the flour, cornflour and a pinch of fine salt in a separate bowl, then add to the butter and sugar mixture.
- Use a spatula to bring everything together to a soft dough. Spread the dough evenly into the cake tin, pressing it down with a spatula to level it. Bake for 50-55 minutes until just firm. Remove from the oven and sprinkle with caster sugar and the poppy seeds. Use a knife to score into rectangular fingers. When fully cool, cut into fingers.
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