The secret of this shortbread finger recipe success is the inclusion of semolina. This gives the shortbread that special crunch.
These shortbread fingers are best served with a cup of tea mid morning or that point in the afternoon where all you want is a good cup of tea and a biscuit.
Heat the oven to 160°C (140° fan, gas mark 3). Beat the butter and the sugar together with a wooden spoon, until smooth.
Stir in the flour and semolina and beat to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 20-30 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
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