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Ref: 493
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
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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.
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