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About this recipe:
this is the real thing it cants be made in a factory [using the semolina gives the shortbread a wonderful crunchy texture and the flavour is extremely buttery
175gm Plain Flour [6oz] sifted, plus extra for dusting
75gm Castor Sugar [3oz]
175gm Butter [6oz] must be at room temp
75gm Fine semolina [3oz]
- preheat the oven @ gas mark 2 / beat butter in bowl with wooden spoon to soften , then beat the castor sugar, followed by the sifted flour and the semolina.
- work ingredients together with the wooden spoon, pressing them to the sides of the bowl, then finish off with your hands until you have a soft mixture that doesnt leave any bits in the bowl.
- Tranfer the dough to a flat, lightly floured surface, and roll it out gently to a round[giving it a quarter turns as you roll], then tranfer the round to the tin.
- Lightly press the mixture evenly into the quiche tin, right up the fluted edges[ make sure it is even, you can give it a final roll with a small tumbler glass]
- Finally you must prick the shortbread all over with a fork or it will rise in the centre whilst baking.
- bake the shortbread for 60 to 70 mins in the centre shelf of the oven
- It should turn pale golden and feel firm in the centre.Then remove it from the oven and, using a palette knife, mark out the surface into 12 sections.
- Leave to cool in tin , when its cool cut into wedges.Dredge with cator sugar and store in airtight tin or plastic tub until ready to eat
you will need a 3cm deep 20cm [8inches] quiche tin with loose bottom
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