Ingredients:
• 200g plain flour
• 20g semolina
• 50g muscovado sugar
• 150g unsalted butter, softened (plus extra for greasing the tin)
• 1 tablespoon caster sugar (for topping)
🍽️ Makes 12 bars
Instructions:
1. Preheat the oven to 180°C (or 160°C with a fan).
2. In a mixing bowl, combine the plain flour, semolina, and muscovado sugar. Add the softened butter to the bowl.
3. Rub the butter into the dry ingredients using your fingertips until the mixture resembles a dough.
4. Grease a baking tin with butter and transfer the dough into the tin. Flatten the surface of the dough. Use a knife to mark the dough into bars, creating lines across the surface. Use a fork to prick small dots into each bar.
5. Sprinkle caster sugar over the top of the dough.
6. Bake in the preheated oven for approximately 30 minutes, or until the shortbread is golden and set.
7. Remove the tin from the oven and let it cool. Once cooled, use a knife to cut through the earlier scores, separating the bars completely.
8. Transfer the bars onto a wire rack to cool completely. Serve and enjoy the rich shortbread with a cup of coffee or tea.
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