Estimated reading time: 2 minutes
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.
Now, let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Shortbread
Ingredients
- 200 g salted butter
- 100 g white caster sugar superfine sugar, not powdered
- 200 g plain flour
- 100 g fine semolina
- 2 Tbsp golden caster sugar
Instructions
- 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.
Thank you so much for this excellent recipe Lin. Shortbread is a tradition here in Scotland at New Year – I decided this year to make my own and used your recipe – it was a resounding success! This is the best shortbread we’ve ever tasted!
I’m so pleased to hear that. I haven’t tasted anything better either!