Master baker Roger Pizey gives tips for the perfect shortbread: ‘Make sure your butter is really soft, as this is the only thing that binds together the dry ingredients. You want a pale coloured finish, so don’t let the shortbreads get too golden. Lastly, cool the shortbreads completely on the baking sheet before handling, otherwise they may crumble.’
- unsalted butter 275g, softened
- caster sugar 160g
- white flour 300g
- semolina flour 150g
Cream the butter and sugar together until pale and fluffy. Fold in both flours and roll into a sausage shape about 6cm in diameter. Wrap in clingfilm and refrigerate for at least 30 minutes or until you need to use it.
Heat the oven to 160C/fan 140C/gas 3. Slice the mixture into biscuit shapes, approximately 4mm thick. Put on a lightly buttered non-stick baking tray and cook for 10-15 minutes until just about to colour.