Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :
Ingredients & Prep
225 g plain flour
225 g butter unsalted cold grated
100 g semolina
100 g caster sugar
50 g flaked almonds (optional)
sprinkle demerara sugar
1/2 tsp salt
Pre-heat the oven to 150°C
In a bowl place flour, semolina, salt, & caster sugar mix together, then grate 1/4 of the butter into the bowl & mix in with your finger tips, grate the 1/4 of the butter mix in, repeat until all in then rub together to form a breadcrumb consistency.
Grease with butter a 30cm x 23cm roasting or traybake tin.
Tip the mixture into the tin & spread evenly across the tin then, pat down with a large spoon or silicon spatula flat & smooth.
Sprinkle over demerara sugar evenly over the top, cut fingers with a sharp knife 2cm wide & 6 cm long, then cover with flaked almonds if using.
Bake shortbread for 35 mins or until very light golden brown, remove & allow to cool.
Suggestion & Tips
Very nice with a cup of tea.