Rich shortbread

    1 hour

    Delicious shortbread made with semolina, creating an interesting texture - dense and yet crunchy.

    60 people made this

    Serves: 8 

    • 225g (8oz) butter
    • 113g (4oz) granulated sugar
    • 284g (10oz) plain flour
    • 56g (2oz) semolina
    • 2 teaspoons granulated sugar for sprinkling

    Prep:15min  ›  Cook:30min  ›  Extra time:15min freezing  ›  Ready in:1hr 

    1. Cream together butter and 113g sugar. Stir in sifted plain flour and semolina.
    2. Press into two lined baking tins, prick the surface with a fork and sprinkle over a little extra sugar.
    3. Place tins in the fridge to chill for 15 minutes.
    4. Preheat the oven to 160 C / Gas 2 1/2.
    5. Bake for 30 minutes until golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    EXCELLENT, have tried loads of shortbread recipes over the years and this is wonderful, lovely taste, good texture and very moreish. Thank you.  -  04 Feb 2012


    The BEST shortbread recipe I have tried ever! Every one that tasted them loved them. Faultless.  -  04 Sep 2013


    I'm a shortbread snob and I absolutely LOVE this recipe. It has that beautiful buttery taste with the crunchy (semolina) texture. I chose to roll the mixture and cut tree and star shapes for Christmas. Unlike other recipes, the biscuits held their shape and didn't "melt" at the edges.  -  16 Dec 2016