SCOTTISH SHORTBREAD

And on Burns Night what else could there be to go with the coffee other than shortbread!

This recipe is courtesy of Delia.

175g butter at room temperature

75g caster sugar

175g plain flour, sifted

75g fine semolina.

I put the butter in the microwave for 20seconds as I had forgotten to leave it out at room temperature but once the butter is soft you need to add the caster sugar and beat it in with a wooden spoon. 

Next add the sifted flour and semolina and beat this into the butter.

It's easier to use your hands at this point to bring the mixture together and form a dough.

On a lightly floured surface roll out the dough to roughly the same size as your loose bottom tin (20cm) then place the shortbread in the tin.

 Using your fingers push it into the sides and make sure it's even all over, then a tip from Delia is to use a glass to roll the dough in the tin to make it smooth.

Prick the shortbread all over and place in the middle shelf of a preheated oven (150 degrees C) for 1 hour to 1 hour 10 mins.

When it's cooked use a palette knife to mark out the 12 slices and leave to cool inside the tin.

 Once it's cool you can remove the shortbread from the tin and cut into slices. Enjoy!