Just 4 ingredients and you have perfect crisp shortbread.
Makes about 10
100g plain flour
100g butter, room temperature
50g caster sugar
50g semolina
Line a baking tray with nonstick paper
Mix all the ingredients together to form a dough, wrap in cling wrap and place in the fridge for 30 minutes.
Set oven 150c Gas 3
Break off pieces about 30g each, roll into a ball and flatten sightly onto the baking tray. Bake for 20/25 minutes or until firm and golden, cool on the baking tray, store in an airtight container.
