Shortbread
Ingredients
- 500 g flour. 250g plain flour and 250g fine semolina alternatively: Matthews Maizebite flour or 300g plain flour 200g maize flour
- 250 g butter
- 125 g caster sugar
- sprinkle sea salt
Instructions
- Put all the ingredients into a mixing bowl together. Mix by hand until you have even consistency.
- Form into a ball, cover and leave for 30 mins before rolling.
- Pre-heat the oven to 160°C
- Roll the dough to about 10mm thick. Use a cutter to cut the biscuit shape or or cut into oblongs with a pastry scraper. Use a fork to pierce a regular pattern on the biscuit.
- Line a baking tray with baking paper and lift the cut biscuits with the pastry scraper and arrange the biscuits on the tray.
- sprinkle lightly with sea salt
- Bake at 160°C for 20 mins conventional oven. Depending on the evenness of your oven you may need to turn the tray 180° halfway through the baking.
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