Ingrients & Directions
225 g Unsalted butter; softened
-(8oz)
55 g Caster sugar; (2oz)
140 g Plain flour; (5oz)
30 g Semolina; (1oz)
Cream the butter and sugar until light and fluffy. Gradually stir in the
flour and semolina using a fork. Using your fingers draw the mixture
together and press into a sandwhich tin. Prick the shortbread with a fork
and pinch the edges with your thumb.
Bake at 170C/325F/gas mark 3 for about 40 minutes or until pale in
colour.
Leave in the tin to cool for 5 minutes and then cut into triangles and
dredge with caster sugar. Store in an airtight tin.
Yields
1 servings