Easy shortbread

Method

1. 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.
2. 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.