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Delia's Semolina Shortbreads
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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 August 2013.