INGREDIENTS

INSTRUCTIONS

Mix the flour and semolina in a bowl and set aside. Cream the St Ivel
Golden Churn in a bowl until soft.
Add the sugar and beat until pale and creamy. Stir in the flour and
semolina until the mixture binds together, then knead well to form a smooth
dough. Wrap in plastic film and chill for 30 minutes.
Place the dough onto a greased baking sheet and roll out to an 18cm (7in)
round. Prick all over with a fork then crimp the edges and mark into 8
wedges.
Bake in a preheated oven at 170C / 350F / gas mark 3 for about 35 minutes,
or until pale golden.
Leave to cool on the baking sheet for a few minutes, then carefully
transfer to a wire rack to cool completely. Sprinkle with a little caster
sugar and break into wedges to serve.
Variations:
Use a special shortbread mould to shape the dough.
Use ground rice or cornflour in place of the semolina.
Sprinkle the shortbread with flaked almonds before baking, if liked.
For a delicious chocolate shortbread, add 55-85g (2-3oz) plain or milk
chocolate, cut into small chunks (or you can use chocolate chips) to the
shortbread dough, then shape and bake as above.
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