About the bake
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.
Method
Step 1:
Heat the oven to 160°C (140° fan, gas mark 3). Beat the butter and the sugar together with a wooden spoon, until smooth.
Step 2:
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.
Step 3:
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Step 4:
Bake in the oven for 20-30 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Ingredients
- 250g Unsalted butter (softened)
- 125g Billington's unrefined golden granulated sugar
- 250g Allinson's plain white flour
- 125g Semolina (Fine)
Utensils
- Bowl
- Rolling pin
- Baking tray
Nutritional Information
per 46g- 266cal Energy
- 15g Fat
- 9.5g of which Saturates
- 29g Carbohydrates
- 9.3g of which Sugars
- 3g Protein
- 0g Salt
Recipe Reviews
Yummy!
Yum bum. Very moreish. Added some dark chocolate to mine before baking. Easy to make. Minimal ingredients.
Ingredients
- 250g Unsalted butter (softened)
- 125g Billington's unrefined golden granulated sugar
- 250g Allinson's plain white flour
- 125g Semolina (Fine)
Utensils
- Bowl
- Rolling pin
- Baking tray
Nutritional Information
per 46g- 266cal Energy
- 15g Fat
- 9.5g of which Saturates
- 29g Carbohydrates
- 9.3g of which Sugars
- 3g Protein
- 0g Salt