As far as biscuits go, I love biscuits; if we’re talking shortbread…I adore shortbread. The buttery, crunchy treat that is ridiculously moreish but should have a warning label. It’s one of those things that you think, ‘ooh, yes! Only one…’ but end up eating 3 or 4
(hope I’m not the only one!).
As you will recall, a couple of recipes back, I made Mary’s ‘Millionaire’s Shortbread’. This is very similar, but I have to say, not as nice…WHAT! BUT IT’S SHORTBREAD!
Well bloggers, let me introduce you to what I did, what I should have done, and what I’ll do next time:
- I used the exact amounts called for in the recipe.
- Probably should have baked it for longer than called for.
- It might be worth reducing the flour and using more of the semolina.
Since semolina is meant to give it a better crunch, I’d advise probably using a bit more, then reducing the flour content accordingly. Nothing too extreme, but just a tad!
Nevertheless, I was told they were nice and buttery – but for me, they needed more crunch.
Ingredients: makes 20-30 squares/fingers
- 225 g plain flour
- 100 g semolina
- 225 g butter
- 100 g caster sugar
- 50 g flaked almonds (optional)
- 25 g Demerara sugar for dusting
- Lightly grease a 30 x 23 cm traybake or roasting tin/line with baking parchment.
- Mix together the flour and the semolina in bowl (or food processor if you have one).
- Add the butter and sugar and rub together until it begins to bind together. Knead lightly until the mixture forms a smooth dough (stick with it, it will become smooth).
- Press the dough into the tin and level with the back of a spatula or palette knife – making sure it’s evenly spread.
- Prick all over with a fork and then chill until firm. If you are using the almonds, now is the time to add them!
- Preheat the oven while the shortbread is chilling in the fridge to 160C/fan 140/ gas mark 3.
- Bake in the oven for 35 minutes or until a pale golden brown; sprinkle with the sugar and leave to cool in the tray for a few minutes.
- Cut into squares/fingers and then carefully lift out and finish cooling on a wire rack.