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Rashida's Semolina Shortbread – Sojee

by EsmeSalon

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Ingredients:
125g butter
75g self-raising flour
125g semolina
60g castor sugar
Method:
Sift dry ingredients
Rub in butter and bring dough together and knead.
Grease 20cm round tin and press dough into it.
Make pattern with fork and press edges with thumb.
Bake 180C for 40-45 min, till golden brown
While still warm cut into triangles and leave to cool completely
Dust lightly with icing sugar.
Note: This is a small recipe, so feel free to make a double batch
Recipe Credit: Indian Delight
Prepared, tried and tested by: Rashida Habib‎

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