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.