Caro’s shortbread (Jamie’s in fact)

Adapted from Jamie Oliver’s Best Shortbread in the World Recipe from Cook with Jamie

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  • 250 g unsalted butter, softened at room temperature
  • 125 g caster sugar (aka superfine sugar)
  • 250 g all purpose flour
  • 125 g semolina

Lightly grease and flour a 9″ x 9″ square metal pan.

Preheat the oven to 150 degre C.  Cook for 50 minutes.


Using a stand mixer or hand-held electric mixer or by hand (remember to take your butter out of the fridge for several hours to ease the process!):

Cream together the butter and sugar until fluffy and pale in color.

Gently mix in the flour and semolina until just combined.  The consistency of the dough should be soft, not sticky, and not firm enough to roll.

Press the dough firmly into the baking pan.  It is important that you pack the dough well or else the cookies will break apart too easily.  Prick the dough all over with a fork.

Bake until the top becomes lightly golden.  This will take about 50 minutes (longer if you’re using a glass baking dish).

Place on a wire rack, without removing shortbread from metal pan to cool down.  When you remove the pan from the oven, the cookie may still give when touched.  It will firm up as it cools.

Sprinkle some sugar evenly on top.

Cut the shortbread before it finishes cooling. Enjoy!


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