Shortbread recipe please Eileen

Hi there EJ,

I make shortbread the way my gran used to which means adding semilina. However, if you don't want to add this ingredient then simply leave it out. I find the semolina makes the shortbread nice and crispy though.

Ingredients:

6 ozs (175 gms)of sifted plain flour.
6 ozs (175 gms) of room temperature butter.
3 ozs (75 gms) golden or white caster sugar + a little extra for dusting.
3 ozs (75gms) fine semolina.


I use an 8 inch (20cms) diameter fluted flan tin about 1 and 3/4 inches (3 cms) deep with a loose base for my shortie. :-D

Firstly beat the butter in a glass bowl with a wooden spoon to soften it then beat in the sugar. Next add the flour and semolina and work all the ingredients together with the spoon, pressing them to the side of the bowl. Finish working the mixture with your hands until it's smooth and doesn't leave 'bits' in the bowl.

On a lightly floured, flat surface lightly roll out your dough into a round shape. Give it quarter turns as you roll it until it's about the same size as your tin. Put dough in tin. Lightly press the mixture evenly into the tin right up to the edges. Prick the shortbread mix all over with a fork otherwise it rises in the middle when it's baking.

Pre-heat the oven to 300F, 150C or gas mark 2. Put you tin on a centre shelf of the oven. Bake for 60-70 minutes. It should have turned a light, golden brown and it should feel firm in the middle. Remove from oven and (using a palette knife) mark out the surface into 12 wedge shapes. Dust with the remaining caster sugar. When cold cut and store in an airtight tin or polythene box.