Poppy Seed & Parmesan Shortbread

Prep Time
Cook Time
1h 10m
Ready In

"A savory shortbread to serve with drinks dips, soups or with platters. These will keep for up to 4 days in an airtight container."

Original is 25-30 servings


  • Serving Size: 1 (17.9 g)
  • Calories 74.7
  • Total Fat - 5.5 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 14.8 mg
  • Sodium - 92.2 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.1 g
  • Protein - 2.7 g
  • Calcium - 69.2 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat your oven to 180°C

Step 2

Line 2 baking trays with a non-stick baking paper.

Step 3

Place cream cheese, butter and parmesan food processor and process until smooth and creamy and when finished transfer mix to a large bowl.

Step 4

Add the flour and poppy seeds, and using a metal spoon, stir until just combined.

Step 5

Roll the dough into a 4cm-diameter log. (rolling on baking paper will help stop sticking).

Step 6

Wrap log in baking paper and place on a tray and place in the freezer for 20 minutes or until firm.

Step 7

Use a small sharp knife to cut the biscuit log cross ways into 1cm-thick slices.

Step 8

Place the biscuits, about 3cm apart allowing room for spreading, on prepared trays.

Step 9

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.


No special items needed.

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