RICH SHORTBREAD

 

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1. Cream butter and sugar together until light and fluffy.

2. Using a fork, ''gradually' stir in flour and semolina. 

3. Draw mixture together with fingertips. Press into a lightly greased 18cm (7inch) sandwich tin.

4. Prick well all over. Either pinch up edges with finger and thumb or ridge with prongs of a fork.

5. Bake at 170°C (325°F) mark 3 for about 40 minutes, or until colour of pale straw,

6. Leave in tin for 5 minutes.

7. Cut into 8 triangles. Dredge with extra caster sugar. Remove from tin when cold.

8. Store in an airtight container.

Variation

shortbread ROUNDS Q

Follow recipe and method for rich shortbread (left). Instead of placing in tin roll out dough and cut out rounds with a 5cm (2inch) biscuit cutter. Place on a greased baking sheet and cook for about 15-20 minutes, or until color of pale straw

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