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
This recipe is from Delia's Cakes. Makes 12 wedges
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
Pre-heat the oven to 150°C, gas mark 2
Equipment: You will need a Delia Online 20cm round loose-based sponge tin or similar, lightly greased and base lined