Simple Scottish shortbread, made of a kind of sand mass and classically cut into oblong strips ("Shortbread Fingers").
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 1 baking pan
- 1 cup butter soft
- 5/8 cups sugar
- 2 cups flour
- 1 cup semolina
- 1/2 tsp salt
Preheat oven to 3°F top and bottom heat. Lay out a small baking tin (about 20-25 cm) with baking paper or grease and dust with flour.
Beat the butter with the sugar until frothy. Add the flour, semolina, and salt and stir until a crumbly mass is formed. Knead the dough with your hands.
Press the sand dough into the baking tin, prick the surface several times with the fork and place in the oven.
Bake for about 25 to 30 minutes until the shortbread is golden yellow. Remove from the oven and - while it is still hot - sprinkle with a bit of sugar. Allow to cool and cut into thin strips.
Serving: 1shortbread finger | Calories: 181kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 284IU | Calcium: 6mg | Iron: 1mg