Whiz all the ingredients except the egg and poppy seeds in a food processor until the mixture comes together to form a soft dough.
Step 2
Tip on to a work surface, shape into a thick rectangle and wrap in clingfilm. Chill for 30min.
Step 3
Roll out the dough on a lightly floured surface until 3mm (⅛in) thick. Trim edges to neaten, then cut into 5cm (2in) squares. Re-roll trimmings as necessary. Transfer the squares to nonstick baking sheets, spacing a little apart, and chill again for 20min. Preheat oven to 200°C (180°C fan) mark 6.
Step 4
Brush the squares with a little beaten egg and sprinkle with poppy seeds. Bake for 10-12min until golden and dry to the touch. Transfer to a wire rack to cool completely.
Get ahead
Make up to a day ahead. Cool completely and store in an airtight container.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
