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.
This is such a simple shortbread recipe, 30 mins from start to finish, and that includes the washing up! Wth semolina for a lovely crunch.
- 200g (7oz) salted butter
- 100g (3.5) white caster sugar (superfine sugar, not powdered)
- 200g (7oz) plain flour
- 100g (3.5oz) fine semolina
- 2 Tbsp golden caster sugar
- Preheat the oven 150˚C (300˚F).
- Using a wooden spoon, cream the butter and sugar for a couple of minutes to lighten the butter.
- Add the flour and semolina and bring it all together with the spoon.
- Finish it off with your hands, but do not knead, keep it all very light, working with your fingers.
- Place the dough in a 23cm (9″) pie or quiche tin. Level it all out with your fingers.
- Prick all over with a fork and bake in the oven for 50-60 minutes until golden brown.
- When done, cut it into sections in the dish, while it’s still hot and soft enough too cut through.
- Sprinkle with the golden caster sugar.
- Leave to cool before serving.
For a difference, you could dip the pointy ends into some melted chocolate and leave to dry.
- Category: Cookies, Desserts
- Cuisine: British