The Very Best Shortbread
For a really good shortbread it is essential to use butter. I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead.
|225g (8oz)||plain flour|
|100g (4oz)||caster sugar|
|50g (2oz)||flaked almonds (optional)|
|25g (1oz)||demerara sugar, for dusting|
You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.
Preheat the oven to 160°C/Fan 140°C/gas 3.
Lightly grease a 30cm x 23cm roasting or traybake tin.
Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.
Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.
Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.
Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack.
Store in an airtight tin.