Shortbread Rounds

Preheat the oven to 150°C (130°C, 300°F, gas mark 2).

Cream the butter and Half Spoon together in a food processor.

Add the flour and semolina and blitz until the mixture forms fine crumbs.

Add the cold water a little at a time until the mixture begins to form a ball of dough.

Wrap the dough in clingfilm and chill in the fridge for 30 minutes.

Remove the dough from the fridge and roll out on a floured surface until 1/2 cm thick.

Cut into rounds and place on a non-stick baking sheet.

Bake for 30 minutes until crisp and lightly golden. Allow to cool.

Sprinkle with the extra Half Spoon and serve.