Save to your scrapbook
Delia's Semolina Shortbreads
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 12 slices
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
Equipment: One 20cm round loose-based sponge tin, lightly greased and base lined
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.
This recipe was first published in Tue Aug 20 14:35:17 BST 2013.