The best delicious Shortbread (st Ivel) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Shortbread (st Ivel) recipe today!
Hello my friends, this Shortbread (st Ivel) recipe will not disappoint, I promise! Made with simple ingredients, our Shortbread (st Ivel) is amazingly delicious, and addictive, everyone will be asking for more Shortbread (st Ivel).
What Makes This Shortbread (st Ivel) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Shortbread (st Ivel).
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115 g St Ivel Golden Churn; (4oz)
115 g Plain flour; (4oz)
55 g Semolina; (2oz)
55 g Caster sugar; (2oz)
A little caster sugar; for
-sprinkling
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.
Yields
1 servings
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