Go Back
Print Pin
5 from 2 votes

Easy Semolina Shortbread

A timeless classic, This Easy Semolina Shortbread recipe is rich, buttery and delicious
Course Dessert
Cuisine Scottish
Prep Time 20 minutes
Cook Time 45 minutes
Chilling 1 hour
Total Time 2 hours 5 minutes
Servings 12 slices

Ingredients

  • 1 ⅓ cup all purpose or cake flour
  • 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

Baking pan alternatives:
  • 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.

Nutrition

Serving: 1slice | Calories: 205kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 140mg | Potassium: 35mg | Fiber: 1g | Sugar: 6g | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!