Buttery, melt-in-the-mouth shortbread is the perfect accompaniment for a hot cuppa. Learn how to make shortbread with this easy recipe made with just five ingredients.
Prefer a traditional shortbread? In this recipe, the biscuits are cut from a crimped shortbread circle.
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Ingredients
- 200g plain flour, plus extra for dusting
- 75g fine semolina
- 50g caster sugar, plus extra for sprinkling
- Finely grated zest ½ lemon
- 160g cold unsalted butter, cubed, plus extra for greasing
You’ll also need…
- 20cm x 20cm shallow cake tin, lightly greased, base and sides lined with non-stick baking paper
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Method
- Heat the oven to 170°C/150°C fan/gas 3½. Put the plain flour, semolina, caster sugar and a pinch of fine salt in a medium mixing bowl. Add the lemon zest and butter, then rub them into the flour with your fingers or pulse in a food processor until the dough has the texture of rough breadcrumbs.
- Lightly press the mixture into the prepared cake tin using the back of a spoon or a small palette knife – don’t compact it too much. Bake for 30-35 minutes until just golden on top. Leave to cool completely, then sprinkle the top with extra caster sugar. Carefully cut into 18 fingers to serve.
Nutrition
- 136kcals Calories
- 7.5g (4.7g saturated) Fat
- 1.6g Protein
- 15g (3.5g sugars) Carbs
- 0.6g Fibre
- trace salt Salt
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