Shortbread is great on its own or as an accompaniment to creamy British puddings. David Colcombe from Opus adds poppyseeds to the mix for Taste of Birmingham.
Try it with David's lemon and lime posset
1. Cream butter and sugar together until light. Sieve flours and blend into the sugar-butter mixture.
2. Bake at 160°C until golden in colour. Rest in fridge for a minimum of 1 hour, then roll mixture and cut out shapes.
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Recipe © courtesy of David Colcombe at Opus
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