Nutty Seed Cookies
5,1 / 10
Preheat the oven to 180°C (160° fan) | 350F | gas 4 and line a baking tray with greaseproof paper.
Mix together the flour and caster sugar in a bowl, then rub in the butter.
Knead gently with the poppy seeds and hazelnuts until the mixture forms a smooth dough then roll it into a log, 7 cm in diameter.
Cut the log into 1cm slices and spread the shortbread out on the baking tray.
Bake the biscuits for 15-20 minutes, turning the tray round halfway through. Transfer the biscuits to a wire rack and leave to cool.