Shortbread rounds - recipe

Ingredients

Recipe , Biscuit , Shortbread

1

Preheat the oven to 150°C (130°C, 300°F, gas mark 2).
2
Cream the butter and Half Spoon together in a food processor.

For this step you'll need:
- 110g Butter (unsalted)
- 75g Half Spoon granulated sugar plus extra for dusting
3
Add the flour and semolina and blitz until the mixture forms fine crumbs.

For this step you'll need:
- 175g Plain white flour plus a little extra for dusting
- 50g Semolina
4
Add the cold water a little at a time until the mixture begins to form a ball of dough.

For this step you'll need:
- 3 tbsp Water
5

Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
6

Remove the dough from the fridge and roll out on a floured surface until 1/2 cm thick.
7

Cut into rounds and place on a non-stick baking sheet.
8

Bake for 30 minutes until crisp and lightly golden. Allow to cool.
9

Sprinkle with the extra Half Spoon and serve.

⇐ Simple chocolate cookies

Shortbread fingers ⇒