Oh so simple to make…….

175g plain flour
75g caster sugar
175g block butter, at room temperature
75g fine semolina
a little extra caster sugar
Place all the ingredients in a mixing bowl and rub together until crumbly.
Bring together to a dough, using your hands. Now transfer the dough to the prepared tin (20cm)and press it out evenly, smoothing it out with the back of a tablespoon. Then prick it all over with a fork and, using the prongs of the fork, press quite firmly round the edges to make a patterned border.
Bake the shortbread near the centre of the oven, 150c for 1 to 1¼ hours until it is pale gold. Then allow the shortbread to cool in the tin for 10 minutes before cutting it into 8 wedges. Remove them to a wire rack to get completely cold, then sprinkle with sugar before storing in an airtight tin.
Mine didn’t make it to the tin but it did get a sprinkling of sugar!!!!!

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