Ref: 493
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :
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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
Method
Step 1
Pre-heat the oven to 150°C
Step 2
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.
Step 3
Grease with butter a 30cm x 23cm roasting or traybake tin.
Step 4
Tip the mixture into the tin & spread evenly across the tin then, pat down with a large spoon or silicon spatula flat & smooth.
Step 5
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.
Step 6
Bake shortbread for 35 mins or until very light golden brown, remove & allow to cool.
Suggestion & Tips
Very nice with a cup of tea.