For a really good shortbread it is essential to use butter. I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead. I have also included a Gluten Free version of this recipe below.
Ingredients
Allergens: milk (butter), gluten wheat (flour) (semolina)
- 225g (8oz) plain flour
- 100g (4oz) semolina
- 225g (8oz) butter
- 100g (4oz) caster sugar
- 50g (2oz) flaked almonds (optional)
- 25g (1oz) demerara sugar, for dusting
Essential Kit
You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.
Method
- Preheat the oven to 160°C/Fan 140°C/gas 3.
- Lightly grease a 30cm x 23cm roasting or traybake tin.
- Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.
- Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.
- Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.
- Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack.
- Store in an airtight tin.
Gluten Free Shortbread Recipe
Ingredients
Allergens: milk (butter)
- 45g cornflour
- 155g gluten-free plain flour, plus extra for dusting
- ¼ tsp xanthan gum
- 75g golden caster sugar
- 125g cold unsalted butter, cut into cubes
Essential Kit
You will need a 20cm x 20cm baking tin and baking parchment.
Method
- Line a 20cm x 20cm baking tin with baking parchment and set aside. Tip the flours, xanthan gum and sugar into a food processor and pulse to combine.
- Add the butter and pulse until the mixture reaches a breadcrumb-like texture. Tip out onto your work surface and bring the dough together with your hands. Press into the prepared tin in an even layer and chill for at least 20 mins.
- Heat the oven to 180C/160C fan/gas 4. Bake the shortbread for 18-22 mins until lightly golden. Remove from the oven and score along the cooked dough to make 12 rectangles. Leave to cool for 10 mins before cutting through the scored lines completely. Leave to cool completely before serving. Will keep in a biscuit tin for up to a week.
