Semolina Shortbread


  • 120g unsalted butter, softened
  • 55g sugar
  • 150g Laxey Glen Mills plain flour
  • 50g Laxey Glen Mills semolina
  • tsp vanilla extract
  • Pinch of salt


1.       Preheat oven to 145 degrees/ gas mark 1. Lightly grease a 36cm x 11cm loose bottomed tart tin with butter.

2.       Beat together the butter and sugar until pale (approx 2 minutes)

3.       Slowly add the flour, semolina, vanilla extract and salt until all are incorporated.

4.       Press into the prepared pan and prick with a fork

5.       Bake for around 40 minutes, until cooked but still pale looking.

6.       Once cooled, cut into wedges and serve however you like.

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