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How to make it

  • Preheat oven to 150C/300F.
  • Soften butter and add sugar, sifted flour and semolina.
  • Mix well until all is combined and dough sticks together to form a large ball that doesn't stick to the sides. It might not be as thick as you would think but don't worry, that's how it's supposed to be.
  • Roll out and cut into individual biscuits with a cookie cutter.
  • Transfer to a baking sheet and, using a fork, pierce plenty of holes over the surface of the biscuits (not all the way to the bottom, just over the top).
  • Bake for about 20 minutes, although depending on the size of the biscuits times vary. It's better to keep checking regularly and take them out when they're ready. Saying that it's hard to know when shortbread is ready, they should be light golden brown which isn't all that different to the colour of the dough. Like all biscuits they will also still be soft until cool. I find the best way to judge whether they're ready or not is by smell. When they stop smelling like dough and start smelling like biscuits, they're done. Check them maybe every 5 minutes or so and trust me, you'll know what I mean.
  • Once they're done take them out of the oven and sprinkle with sugar right away. Leave them on the baking sheets for a few minutes then transfer to a cooling rack.
  • Leave to cool fully then either eat (it's hard not to lol) or store in an airtight container.

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