This ridiculously simple recipe makes 12 yummy slices of shortbread. For a slightly sweeter alternative, sprinkle a bit of caster sugar over the top while the shortbread is still warm. Or check out my shortbread biscuits recipe.
Ingredients
- 6oz (175g) butter at room temperature
- 3oz (75g) caster sugar
- 6oz (175g) sifted plain flour
- 3oz (75g) fine semolina
Directions
- Preheat oven to 150°C/300°F/Gas Mark 2
- Grease an 8" round cake tin
- Beat butter with wooden spoon to soften
- Beat in sugar, followed by flour, then semolina
- Work ingredients together with spoon, pressing them against the side of the bowl, and finish off with hands until you have a dough that doesn't leave any bits in the bowl
- Lightly press the mixture into the tin
- Prick shortbread all over with a fork
- Bake for 1 to 1 1/4 hours
- Mark out into 12 wedges while warm
- Cool, cut into wedges and store in an airtight box
© 2000-11, Jonathan Stott.
09 Feb 2012 12:11:40 GMT
