This is such a simple shortbread recipe, 30 mins from start to finish (& that includes the washing up!) I found this recipe in a very, very old book, in a very, very old library eons ago when I was only about 12 or 13. It was by “Anonymous” and was titled “Scottish Shortbread”.
I love the added semolina crunch and over the years have adapted it somewhat with the ingredient ratio but it still stays true to the original.
The beauty of it is also that it can be flavoured, have fruit added, and is pretty versatile all around.