Rich shortbread

    Rich shortbread


    18 people made this

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

    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.

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    Reviews (3)


    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


    Superb ! it was a bit crumbly/sticky trying to press it into the tin , but once I discovered if I use the back of a metal spoon to smooth the surface kept the oven to temp and cooked it for maybe 40 minutes to get a light golden colour . I forked and sliced it after it had cooled for a minute, it was divine . Will be making this again and again for sure :D - 14 May 2014

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