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Semolina Shortbreads

This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe

 
 
 Semolina Shortbreads

  Makes 12 wedges

Ingredients
 175g plain flour
 75g caster sugar
 175g block butter, at room temperature
 75g fine semolina
 a little extra caster sugar
 Pre-heat the oven to 150°C, gas mark 2
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Equipment
One 20cm round loose-based sponge tin, lightly greased and base lined

This recipe is from Delia's Cakes

Method

Place all the ingredients in a mixing bowl and rub together until crumbly. Bring together to a dough, using your hands.

Now transfer the dough to the prepared tin and press it out evenly, smoothing it out with the back of a tablespoon. Then prick it all over with a fork and, using the prongs of the fork, press quite firmly round the edges to make a patterned border.

Bake the shortbread near the centre of the oven for 1 to 1¼ hours until it is pale gold. Then allow the shortbread to cool in the tin for 10 minutes before cutting it into 12 wedges.

Remove them to a wire rack to get completely cold, then sprinkle with sugar before storing in an airtight tin


Note: If you would like to make this recipe gluten free, substitute both the plain flour and the semolina with gluten free flour.

 

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