Scottish Shortbread

1. 1

   You will need an 8 inch (20cm) fluted flan tin with a loose base.

2. 2

   However, Fiona doubles the recipe and uses a rectangular tin.

3. 3

   I do the same.

4. 4

   Preheat oven to 300F (150C / gas mark 2).

5. 5

   Beat the butter in a bowl with a wooden spoon, then beat in the sugar, the sifted flour and the semolina.

6. 6

   Work the ingredients together with the spoon, then finish off with your hands till you have a dough that doesn't leave any bits in the bowl.

7. 7

   Transfer the dough to a flat surface and roll it out lightly to a round, then transfer the round to the tin.

8. 8

   Press the mixture evenly into the tin, right into the fluted edges (if your tin is fluted).

9. 9

   To make sure it's even you can give it a final roll with a small glass tumbler.

10. 10

    Prick the shortbread all over with a fork or it will rise up in the centre while it's baking.

11. 11

    Sprinkle the dough with slivered almonds if desired and a little bit of sugar.

12. 12

    Bake the shortbread for 60-75 minutes on the centre shelf, then using a palette knife mark out the surface into twelve wedges while it's still warm.

13. 13

    Leave it to cool in the tin, then remove the rim of the tin.

14. 14

    Cut the shortbread into wedges (or into squares if you used a rectangular tin) and store in an airtight tin.

15. 15

    Strawberry shortcake:.

16. 16

    Make shortbread as above in an 8 inch tin.

17. 17

    Leave it whole.

18. 18

    Just before serving spread it with fresh cream or fromage frais and top it with strawberries.

19. 19

    You may want to sweet your cream or strawberries with sugar.

* Per serving · 4 servings · Values may vary.