A timeless classic, This Easy Semolina Shortbread recipe is rich, buttery and delicious. The semolina gives the shortbread a sweet, slightly nutty flavor and extra crunch. Perfect on its own, it's an easy anytime treat to prepare in advance, store in an airtight container, and serve when ready.
There is no mixer required in this recipe. Simply use your hands or a spatula to mix 5 basic ingredients, shape and bake!
* If it's your first time making shortbread, the visual guide, tips and frequently asked questions in the post will be helpful to you. Or else simply scroll to the full recipe at the end of this post.
Easy Semolina Shortbread - Visual Guide
Much like my Chocolate Dipped Chai Biscotti, the semolina shortbread is baked twice. This second bake ensures that all the moisture is drawn out of the shortbread resulting in that perfect crunch.
Make the dough
- Combine all the ingredients in a bowl.
- Mix with your fingertips to form a crumbly consistency.
- Gather the dough to form a ball.
- Press out the dough into a pan lined with parchment paper. Smooth and level with the back of a spoon.
Decorate and pre-slice
- Decorate edges with either a fork OR
- Roll a fluted cookie cutter around the edge to form a uniform border.
- Pre slice into wedges, and use a skewer to poke holes in the shortbread. Refrigerate for 1 hour before baking.
- Sprinkle with granulated or castor sugar before baking.
First Bake
- Bake for 35 minutes
- Remove from the oven, but don't turn off the oven
- Allow the shortbread to cool for 5 minutes. Remove from the baking pan and cut through the pre-sliced lines.
Second bake
- Place the shortbread onto a baking sheet lined with parchment paper.(I prefer to place them back on the baking sheet with a cut side up. You can place them either way, flat or cut side up
- Return the sliced shortbread to the oven, and bake them for 10 - 12 minutes,until they feel dry and crisp. Turn off the oven, but leave the shortbread inside for 10 minutes.
- Remove the shortbread from the oven and set to cool on a cooling rack. They'll continue to crisp as they cool.
Tips For Making Semolina Shortbread
- Don't over knead. Gently form into a dough.
- Don't skip the refrigeration.
- Avoid pressing the dough too thinly. It should should be quite thick (no less than ¾″ or 2cm.
- You can also shape the dough into a ball, roll it out into a round, and cut into wedges, then prick with a fork.
- Be sure to let the baked shortbread cool for about 5 minutes before slicing for the second bake.
- Remember that the shortbread should still be warm when slicing for the second bake.This prevents your baked shortbread from crumbling.
- Bake the slices of shortbread longer if you want them more crunchy, and for a shorter time if you want them softer.
Frequently asked questions
Yes, You can also shape the dough into a ball, roll it out into an 8 inch / 20cm round, and at least ¾ inch / 2cm thick. Pre cut into wedges then prick with a fork. Refrigerate, then follow the recipe for baking instructions.
* A round 8 inch / 20cm cake pan with straight sides that has a removable base. This ensures that the baked shortbread will be easily removed from the tin.
* A springform pan will also work well for this recipe
* Any 8 inch / 20cm pan lined with parchment paper that hangs over the sides (this helps when it comes to removing the baked shortbread from the pan).
* You can use an 8 inch / 20cm round pan and slice your shortbread into wedges. Or a 20cm square pan and slice your shortbread into fingers.
My opinion, Yes. Refrigeration firms and solidifies the butter.
This is important because the butter needs to slowly melt while in the oven, which will make that shortbread light and crispy.
And it helps concentrate those flavors for your best ever shortbread.
Yes. The dough can be prepared up to 24 hours in advance.
You could even press the dough into the pan, decorate , and pre slice then refrigerate in advance.
All that's left to do the next day is to bake your prepared shortbread.
The second bake ensures a that any moisture left in the shortbread is drawn out resulting in that perfect crunch.
At room temperature: in an airtight container for up to 2 weeks.
To freeze: Baked shortbread can be frozen in an airtight container for up to 3 months.
Easy Semolina Shortbread
Ingredients
- 1 ⅓ cup all purpose or cake flour
- ⅓ cup castor or white granulated sugar
- ¾ cup salted butter at room temperature
- 7 Tablespoons fine semolina
- ½ teaspoon vanilla extract
- ¼ teaspoon salt if using unsalted butter
Instructions
Make the dough
- Combine all the ingredients together in a bowl.
- Mix with your fingertips incorporating the butter, forming a crumbly consistency.
- Gather the dough to form a ball.
Press dough into prepared pan
- Line a round 8 inch / 20cm cake pan (with removable base) with parchment paper (See notes on baking pans alternatives)
- Press out the dough into the pan. Smooth and level the dough with the back of a spoon.
Decorate and pre-slice and refrigerate
- Decorate edges with either a fork OR
- Roll a fluted cookie cutter around the edge to form a uniform border.
- Pre slice into wedges (without cutting all the way through), and use a skewer or fork to poke holes in the shortbread.
- Refrigerate for 1 hour before baking.
First bake
- Position a shelf in the middle of the oven. Preheat the oven to 320°F/160°C (140° fan)
- Sprinkle about 1 Tablespoon of castor or white granulated sugar over the shortbread.
- Bake for 35 minutes
- Remove from the oven, but don't turn off the oven
- Allow the shortbread to cool for 5 minutes. Remove from the baking pan and cut through the pre-sliced lines.
Second bake
- Place the shortbread slices onto a baking sheet lined with parchment paper.(I prefer to place them onto the baking sheet with the cut side up. You can place them either way, flat or cut side up)
- Return the sliced shortbread to the oven, and bake them for 10 - 15 minutes,until they feel dry and crisp. Turn off the oven, but leave the shortbread inside for 10 minutes.
- Remove the shortbread from the oven and set to cool on a cooling rack. They'll continue to crisp as they cool.
Storing
- At room temperature: in an airtight container for up to 2 weeks.
- To freeze: Baked shortbread can be frozen in an airtight container for up to 3 months.
Notes
- A springform pan will also work well for this recipe
- Any 8 inch / 20cm pan lined with parchment paper that hangs over the sides (this helps when it comes to removing the baked shortbread from the pan).
- You can use an 8 inch / 20cm round pan and slice your shortbread into wedges. Or a 20cm square pan and slice your shortbread into fingers.
- You can also shape the dough into a ball, roll it out into an 8 inch / 20cm round, and at least ¾ inch/ 2cm thick. Pre cut into wedges then prick with a fork. Refrigerate, then follow the recipe for baking instructions.
Anitha sadanand says
Can I use multigrain flour
The Gardening Foodie says
Hi Anitha, Im sorry but, have not tried this recipe with multigrain flour, so unsure of how it will turn out. I am also not familiar with the ingredients in multigrain flour and how it may alter the outcome of this recipe.