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Shortbread
Appears in
Published 1991
Homemade shortbread is rich, buttery and has a good crunchy bite if the flour is combined with some semolina or ground rice. The dough is patted out into a neat round using a cake tin base as a guide then baked slowly until very pale brown.
Preheat the oven to 160°C, 325°F, Gas Mark 3. Cream 250g (8oz) softened butter with 125g (4oz) caster sugar. Sift 250g (8oz) plain flour, then mix with 125g (4oz) semolina or ground rice. Work lightly into the buttery mixture until the dough is soft but not sticky but take care not to overknead.
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