Shortbread

MAKES 8 biscuits

PREP 15mins

COOK 20mins

▪ Will keep for five days in an airtight container

 

125g unsalted butter

55g caster sugar

40g semolina

140g plain flour

 

1 Pre-heat the oven to 190°c/375°c/Gas mark 5. Line a round 8in tin with greaseproof paper.

2 Beat the butter and sugar together until soft and fluffy. Stir in the semolina and flour until it starts to form into a dough.

3 Tip all the mix into the prepared tin and press out evenly, pushing it into the edges of the tin.  Use the back of a spoon to smooth it over, then prick with a fork in a decorative pattern.

4 Bake for 20-25 minutes, or until pale-golden brown in colour. Cool slightly in the tin then transfer onto a wire rack. Whilst it is cooling, cut into eight even sized triangles. ▪