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
Makes 12 wedges
|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|
|Need help with conversions?|
|One 20cm round loose-based sponge tin, lightly greased and base lined|
This recipe is from Delia's Cakes
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
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I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
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