Scottish Shortbread
100g plain flour
100g butter, at room temperature
50g caster sugar
50g semolina
Method:
1. Preheat the oven at gas mark 2/160C/140C fan. Place all the ingredients together in a food processor and mix until it forms a smooth dough. If you don't have a food processor just mix together in a bowl with a wooden spoon or your hands.
2. Roll shortbread mix out to for an 8 inch diameter circle and flute the edges with the back of a fork.
3. Now prick gently over the top with the fork and score the surface of the round into 8 even wedges, then sprinkle all over with caster sugar.
4. Bake for 20-25 mins until firm and golden, then set aside to cool a little but cut wedges whilst still slightly warm.
5. Once they are completely cool, store in an airtight container.
100g plain flour
100g butter, at room temperature
50g caster sugar
50g semolina
Method:
1. Preheat the oven at gas mark 2/160C/140C fan. Place all the ingredients together in a food processor and mix until it forms a smooth dough. If you don't have a food processor just mix together in a bowl with a wooden spoon or your hands.
2. Roll shortbread mix out to for an 8 inch diameter circle and flute the edges with the back of a fork.
3. Now prick gently over the top with the fork and score the surface of the round into 8 even wedges, then sprinkle all over with caster sugar.
4. Bake for 20-25 mins until firm and golden, then set aside to cool a little but cut wedges whilst still slightly warm.
5. Once they are completely cool, store in an airtight container.
