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Ingredients
- 6 ounces butter (175g, at room temperature)
- 3 ounces caster sugar (75g)
- 6 ounces plain flour (175g, sifted)
- 3 ounces fine semolina (75g)
- slivered almonds
- sugar
Method
- You will need an 8 inch (20cm) fluted flan tin with a loose base.
- However, Fiona doubles the recipe and uses a rectangular tin.
- I do the same.
- Preheat oven to 300F (150C / gas mark 2).
- Beat the butter in a bowl with a wooden spoon, then beat in the sugar, the sifted flour and the semolina.
- Work the ingredients together with the spoon, then finish off with your hands till you have a dough that doesn't leave any bits in the bowl.
- Transfer the dough to a flat surface and roll it out lightly to a round, then transfer the round to the tin.
- Press the mixture evenly into the tin, right into the fluted edges (if your tin is fluted).
- To make sure it's even you can give it a final roll with a small glass tumbler.
- Prick the shortbread all over with a fork or it will rise up in the centre while it's baking.
- Sprinkle the dough with slivered almonds if desired and a little bit of sugar.
- Bake the shortbread for 60-75 minutes on the centre shelf, then using a palette knife mark out the surface into twelve wedges while it's still warm.
- Leave it to cool in the tin, then remove the rim of the tin.
- Cut the shortbread into wedges (or into squares if you used a rectangular tin) and store in an airtight tin.
- Strawberry shortcake:.
- Make shortbread as above in an 8 inch tin.
- Leave it whole.
- Just before serving spread it with fresh cream or fromage frais and top it with strawberries.
- You may want to sweet your cream or strawberries with sugar.