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Melt in Your Mouth Semolina Shortbread has a delicate texture with lightly crisp edges. Would you try this twist on classic shortbread?
Melt in Your Mouth Semolina Shortbread gets its distinctive texture from semolina.
Additional Information
- Can this be frozen? Yes. Once completely cooled, the baked shortbread can be frozen in an airtight container with baking paper between the layers. Thaw it at room temperature before serving.
- How long can it be stored and how? Store the cooled shortbread in an airtight container at room temperature for about 5 to 7 days. Keep it somewhere cool and dry rather than in the refrigerator, as refrigeration can affect the texture.
- Can I double the recipe? Yes. The original recipe is quite small, and doubling it is a good idea if you’re baking for a crowd. Use a larger tin so the dough isn’t excessively thick.
- Can I use regular flour instead? The recipe was written for 75 g Self-Raising flour, which includes the raising agent needed for the intended texture. If substituting with plain all-purpose flour, you’d need to account for the missing raising agent rather than simply swapping equal amounts.
- Can I use granulated sugar instead of castor sugar? You can, but 60 g castor sugar gives a finer texture and blends more easily into the dough. Granulated sugar may leave a slightly coarser texture.
- What if my dough won’t come together? First, make sure the 125 g butter is properly softened, not cold straight from the refrigerator. Give the mixture a little more gentle kneading and pressing before considering any adjustment. The dough should come together from the butter without needing added liquid.
Why You Will Love and Enjoy These Melt in Your Mouth Semolina Shortbread
- It’s buttery and delicate: The butter gives these wedges that classic shortbread richness.
- The semolina adds something special: You get a lovely fine, slightly sandy texture that sets this apart from regular shortbread.
- It’s an easy small batch: You don’t need a huge list of ingredients or a complicated method, and doubling the recipe is easy when you need more.
Melt in Your Mouth Semolina Shortbread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 to 10 wedges 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Melt in Your Mouth Semolina Shortbread is buttery, lightly sweet, and wonderfully crumbly, with semolina giving it that slightly sandy texture that makes it different from ordinary shortbread. It’s a small batch, so it’s just right for a tin of biscuits or a little afternoon treat, although doubling it works beautifully too.
Ingredients
- 125 g butter, softened
- 75 g Self-Raising flour
- 125 g semolina
- 60 g castor sugar
- Icing sugar, for dusting
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a 20 cm round cake tin well. A tin with a removable base is handy, but it isn’t essential.
- Sift 75 g Self-Raising flour into a mixing bowl.
- Add 125 g semolina and 60 g castor sugar, then give everything a good stir so the semolina and sugar are evenly distributed.
- Add 125 g softened butter and rub it into the flour and semolina mixture with your fingertips until it looks crumbly. Keep going until there aren’t big lumps of butter left.
- Gently knead the mixture just until it forms a soft dough. Don’t overwork it. It may look a little crumbly at first, but it should come together when pressed.
- Tip the dough into the greased 20 cm round tin and press it out evenly with your fingertips.
- Try to keep the thickness fairly even so the middle and edges bake at the same rate.
- Use a fork to prick the surface all over. Press the edges with your thumb to give the shortbread a simple, homemade finish.
- If you like, score the dough lightly into 8 to 10 wedges before baking. Don’t cut all the way through.
- Bake at 350⁰F (180⁰C) for 40 to 45 minutes, or until the shortbread is lightly golden, especially around the edges.
- Let the shortbread sit for about 5 minutes, then cut through the scored lines while it’s still warm.
- It will be much harder to cut neatly once it has cooled completely.
- Leave the wedges in the tin until completely cool. They’ll firm up as they cool, so don’t worry if they seem a little delicate when first cut.
- Once completely cool, dust lightly with icing sugar. That’s it. Simple, buttery and very good with a cup of tea.
- For a larger batch, double everything and use a larger tin rather than making the shortbread too thick in the 20 cm tin.
Notes
Prepared, tried, and tested by Rashida
Buttery, lightly crisp and delicately crumbly, this semolina shortbread is made for tea time.
Melt in Your Mouth Semolina Shortbread delivers buttery richness, delicate crumbs and lightly crisp edges in every wedge. The semolina gives the shortbread its distinctive texture, while the straightforward method makes it an easy bake for afternoon tea, a homemade treat or a small batch when only a few pieces will do.
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Reblogged this on Dream Big, Dream Often and commented:
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