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.
You can now watch how to make Semolina Shortbreads in our Cookery School Perfect Cakes Term - video lesson 'Biscuits' below.
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.
Note: If you would like to make this recipe gluten free, substitute both the plain flour and the semolina with gluten free flour.
Pre-heat the oven to 150°C, gas mark 2
You will need a Delia Online 20cm Round Loose-based Sponge Tin or similar, lightly greased and base lined