The Very Best Shortbread
A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.
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Introduction
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.
Ingredients
| 225g (8oz) | plain flour |
| 100g (4oz) | semolina |
| 225g (8oz) | butter |
| 100g (4oz) | caster sugar |
| 50g (2oz) | flaked almonds (optional) |
| 25g (1oz) | demerara sugar, for dusting |
Essential kit
You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.
Method
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.
Reviews
7 Ratings
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