Winter has arrived, and with it comes the desire for cosy nights indoors, complete with a hot drink and a sweet treat. Shortbread, a simple yet delicious biscuit, is the perfect recipe for the season, taking only about ten minutes to prepare and 30 minutes to bake.
Mary Berry, the beloved British baker, has shared a secret ingredient to elevate the texture of shortbread: semolina. In her book 'My Kitchen Table', she writes: 'For a really good shortbread it is essential to use butter. I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead.'
To make the shortbread, mix flour and semolina together in a bowl or food processor. Add butter and sugar, then rub the mixture with your hands until it begins to come together. Lightly knead until a dough forms. Press the dough into a prepared tray, using a spoon or spatula to spread it evenly. Prick the dough all over with a fork to allow steam to escape.
Chill the dough in the fridge until firm, which helps solidify the butter and prevents spreading during baking. Preheat the oven to 160C (320F) and bake for about 35 minutes, or until pale golden brown. Sprinkle with demerara sugar while still warm, then cut into 30 fingers. Store in an airtight tin.
