Shortbread

SHORTBREAD

Our Monday adventure was a bit compromised by the weather today so here’s our rainy day shortbread (the recipe’s a BBC Good Foods one). There’s some biscuit dough under that cushion somewhere.

Made about 25

250g soft butter

125g caster sugar (and more for sprinkling)

250g plain flour

125g semolina

Cream the butter and sugar together and then stir through the flour and semolina. Roll out to about a centimetre thick (it’s a pleasingly pliable playdough-like dough) and stamp out your shapes. Sprinkle with caster sugar on the baking tray. Bert measured ingredients, started the food processor, rolled out dough and stamped out shapes but looked at me as if I was insane when I suggested he sprinkle sugar on top.

In a two oven Aga, cook with the gridrack on the roasting oven floor and the cool shelf two rows above for 12-15 minutes till pale golden and then in the simmering oven on the third row down for another half an hour. In a conventional oven 160 degrees for 50 mins. So much easier to describe! But the Aga version was nice.

 

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