20 Albany Street Shortbread
This is the shortbread biscuit that is in your room in the biscuit jar, so easy to make and can also be used for a dessert with berries and cream. Traditionally eaten all year round in Scotland, but especially at Christmas and Hogmanay (New Year).
225g (8oz) plain flour
100g (4oz) semolina
100g (4oz) caster sugar
225g (8oz) unsalted butter
25g (1oz) caster sugar to sprinkle on top
1) Lightly grease a 30 x 20 cm shallow tin. You can also use a round tin if you prefer.
2) Mix together 225g of flour, 100g of semolina and 100g of caster sugar in a mixing bowl.
3) Add 225g of butter, cut into small pieces and stir well.
4) Bind together with your fingertips and knead until the mixture forms a smooth dough.
5) Press the dough into the tin, so you get an even spread.
6) Prick with a fork and leave to chill for 30 mins (or up to 24 hour), It is nice to cook when you have visitors, so they can enjoy the smell of it cooking.
7) Bake in a pre heated oven, 160℃/ Fan 140℃/Gas 3 for 30 to 35 mins until pale golden brown.
8) Sprinkle with 25g caster sugar and cut into piece of whatever size you like.
9)Leave to cool for 30 mins, then remove and store in an airtight container.