INGREDIENTS
Pinch of salt
225g unsalted butter, at room temperature
75g caster sugar
275g plain flour, plus extra for rolling
75g fine semolina
Finely grated zest of 1 lemon
Extra caster sugar, for dusting
Small biscuit cutter, about 4cm in diameter
METHOD
Preheat the oven to 160C/gas 4. In a large bowl, beat together the butter and caster sugar until it is light in colour and consistency. This can be done with a wooden spoon or an electric mixer.
Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough. Wrap in clingfilm and place in the fridge for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread dough to about
1cm thick. Using the cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
Place on a couple of greased baking trays and bake in the oven for about 35-40 minutes until they turn lightly golden.
As soon as they come out of the oven, sprinkle with a little caster sugar. Once they are cool, enjoy straight away or store in an airtight container.
HANDY TIP: You can also flavour the shortbread with: grated zest of 1 small orange or 1tsp almond essence
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