-
1
You will need an 8 inch (20cm) fluted flan tin with a loose base.
-
2
However, Fiona doubles the recipe and uses a rectangular tin.
-
3
I do the same.
-
4
Preheat oven to 300F (150C / gas mark 2).
-
5
Beat the butter in a bowl with a wooden spoon, then beat in the sugar, the sifted flour and the semolina.
-
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
Transfer the dough to a flat surface and roll it out lightly to a round, then transfer the round to the tin.
-
8
Press the mixture evenly into the tin, right into the fluted edges (if your tin is fluted).
-
9
To make sure it's even you can give it a final roll with a small glass tumbler.
-
10
Prick the shortbread all over with a fork or it will rise up in the centre while it's baking.
-
11
Sprinkle the dough with slivered almonds if desired and a little bit of sugar.
-
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
Leave it to cool in the tin, then remove the rim of the tin.
-
14
Cut the shortbread into wedges (or into squares if you used a rectangular tin) and store in an airtight tin.
-
15
Strawberry shortcake:.
-
16
Make shortbread as above in an 8 inch tin.
-
17
Leave it whole.
-
18
Just before serving spread it with fresh cream or fromage frais and top it with strawberries.
-
19
You may want to sweet your cream or strawberries with sugar.
