Pumpkin Seed Oat Shortbread

Preparation info

  • Makes


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These shortbread are great served with Sticky Melon Jelly with Amaretti, with poached stone fruit and mascarpone, or with a hard cheese such as pecorino sardo or a good cheddar.


  • 250 g (8 oz) butter, at room temperature
  • 180 g (6 oz) caster sugar
  • 150 g (5 oz) cornflour
  • 180 g (6 oz) flour
  • 50 g (1 ¾ oz) fine oatmeal
  • 70 g (2 oz) pumpkin seeds, lightly toasted


    Preheat oven to 170°C/340°F/Gas Mark 3–4. Line two baking trays with baking paper. Place butter and sugar in a food processor and blitz for 20 seconds. Scrape down the bowl, add remaining ingredients and blitz for 10 seconds. Tip into a bowl and gently bring together. Divide in half, then half again. Take each quarter and roll roughly into a 30 cm (12 in) log, then take an eighth of each log and make it into any shape you want.

    Place on baking trays lined with baking paper and cook until just beyond golden – about 12 minutes. Cool a little on the trays before transferring to a cake rack to cool completely.

    Store in airtight tin for up to 2 weeks.