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1
Pre-heat oven to gas mark 2/300u00b0F/150u00b0C.
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2
Prepare a baking tray lined with parchment paper.
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3
First of all, beat the butter in a bowl with a wooden spoon to soften it.
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4
Beat in the sugar, followed by the sifted flour and semolina.
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5
Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
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6
Divide the mixture into 9, and shape each portion into a ball (dust the work surface with flour if you find the mixture too sticky to work with).
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7
Flatten each one slightly and prick the centre with a fork (but not all the way through).
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8
To make it look pretty, make a 1 cm crinkly border on the top by lightly pressing a fork making a slight indent working all the way around (working for the edge towards the centre).
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9
Make sure that the biscuits are at least 1/2 inch in thickness (with the indentations at the edges).
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10
Place onto the prepared baking sheet, very well spaced out as they will spread out quite a bit during baking.
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11
Bake them for 50-60 minutes on the centre shelf of the oven (keep an eye on it after 45 mins - the edges seem to colour more easily than the top) - it should have turned pale gold and feel firm in the centre.
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12
Remove from the oven and dust the top with caster sugar.
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13
Leave it to cool for 5 minutes on the baking tray before transferring them onto a wire rack to cool completely.
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14
Store in an airtight container.
