Poppyseed and parmesan shortbread

You can make this shortbread in advance and freeze it, ready to take out, slice and cook fresh. Once baked, wrap in a bag, write a cute tag and take as a nibble for a pre-Christmas celebration or place under the tree as a gift.

Ingredients

1 cup	Flour
1 ½ cups	Grated parmesan cheese (Main)
1 tsp	Poppy seeds (Main)
100 g	Butter, cubed
1 Tbsp	Lemon zest
¼ tsp	Salt
1 pinch	Cayenne pepper

Directions

1. Preheat an oven to 180C.
2. Into a food processor place the flour, parmesan, poppyseeds, butter, zest, salt and cayenne pepper. Blend until it forms a soft dough. Roll on a lightly floured bench into a 3cm diameter log. Let it rest for 10 minutes in the fridge.
3. Cut into 1-2cm slices. Place on to a baking tray, then put in the oven for 12 minutes until cooked and lightly golden. Cool on a wire rack before storing in an airtight container.