I haven’t made shortbread in years so when I saw this recipe for The Very Best Shortbread by Mary Berry, of course I had to try it.
Yes, it is The Very Best Shortbread I have ever made and it went down lovely with a hot whipped chocolate!
225g (80z) plain flour
100g (40z) semolina
225g (80z) butter
100g (40z) caster sugar
50g (2oz) flaked almonds (0ptional – didn’t use them myself)
25g (10z) demerara sugar for dusting
Preheat oven to 160C, Fan 140C, Gas 3 and lightly grease a 12×9 inch tin.
I use silicone rather than tins and don’t actually bother to grease or flour being a lazy baker!
Mix together the flour and semolina in a bowl, add the butter and sugar and work together with your fingertips until the mixture begins to bind together. Knead lightly until the mixture becomes smooth – I did it in the food processor because I don’t like to get my hands dirty.
Press the dough into the tin and level with the back of a spoon, evenly spread. Prick all over with a fork, sprinkle with almonds if using.
Chill until firm.
Bake for about 35 minutes or until a pale golden brown. Sprinkle with the demerara sugar and leave to cool in the tin for a few minutes before cutting into 30 fingers. Carefully lift the fingers out of the tin with a palette knife and finish cooling on your wire tray.