Shortbread

• 4oz butter, softened
• 2oz caster sugar
• 5oz plain flour
• 1oz semolina

Cream butter and sugar together until light and fluffy. Using a fork gradually stir in the flour and semolina. Draw mixture together with finger tips. Press lightly into buttered 7" sandwich tin.

Prick well all over with fork prongs and around the edge to create the classic shortbread look. 

Bake in center of preheated oven at 325F for 40 minutes or until it reaches the color of straw. Remove from oven and leave in tin for 5 minutes then cut into 8 slices. Dredge with additional caster sugar.