Prep 30 mins
Cook 1 hr
You won’t get this sort of shortbread from a factory. The fine semolina gives it a lovely crunch that other shortbreads don’t have and it has the most buttery flavour. Use an 8-inch fluted tart pan, with a removable base that is about 1 1/4 inches deep. Look for fine semolina in Italian or specialty food shops.
- 1 cup butter, at room temperature
- 1⁄3 cup superfine sugar
- 1 cup unbleached all-purpose flour, sifted
- 1⁄3 cup fine semolina flour
- Preheat oven to 300°F In the bowl of an electric mixer or by hand, beat the butter to soften it, adding the sugar gradually to incorporate the two ingredients. Now add the flour and the semolina and blend the ingredients together thoroughly, working everything together with your hands towards the end of the mixing time.
- Transfer the dough to a lightly floured surface and roll it out with quick gently strokes of the rolling pin until it is the right size to fit in the tart pan. Transfer it to the tart pan and lightly press the dough evenly into the pan, right up the fluted edges. Prick all over with a fork to prevent buckling when it is in the oven and transfer to the centre shelf of the oven to bake for about 1 hour or until it is pale golden and firm to the touch.
- Remove from the oven and, before it cools, use a metal spatula to mark out 12 wedges on the surface.
- Let it cool in the pan. Cut into wedges when completely cold.
- New Celtic Cooking.