My lovely dad is an easy customer, just beer and shortbread. I have always bought it in the past, but due to a sudden influx of time (I have finished university forever…!) I thought I would give making it from scratch a go. It was surprisingly easy and rather tasty. This is based on a recipe from the Guardian, where they find the ‘best’ recipe. The results have always been brill!
butter (at room temp), plain flour, caster sugar, semolina and a pinch of salt
Start by preheating the oven to 150c. Then cream 115gm of butter and 55gm of caster sugar until smooth, with a pinch of salt. Then sieve 130gm of plain flour and 40gm of semolina or any ground rice. Beat together and when it is starting to bind, with clean hands push the mixture into a dough. The dough should be durable to roll to 1cm thickness (this may be easier to do in small batches) and cut with a cookie cutter or a glass. Place the shortbread slightly spaced apart onto a lined baking tray. Prick the top of the shortbread with a fork to get the ‘authentic’ shortbread holes and put in the fridge for 15 minutes. Bake in the oven for about 20 minutes, until firm but not brown. Allow to cool and sprinkle the top with caster sugar and make your dads day!