Semolina Shortbread
Ingredients
- 120g unsalted butter, softened
- 55g sugar
- 150g Laxey Glen Mills plain flour
- 50g Laxey Glen Mills semolina
- ½ tsp vanilla extract
- Pinch of salt
Preparation
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.
