We ran out of shortbread yesterday; good grief, you would think the sky had fallen in. It is my job to ensure that we always have a jar of homemade shortbread on our shelves, without a doubt it is the thing that I make most often and though we don’t eat it fast, we do eat it regularly – it is just so delicious. Luckily, shortbread is quick and very easy to make, it is a great thing to make with children, and so my mistake was quickly rectified.
I must have tried a dozen shortbread recipes, and they were all okay but not quite perfect. Then I found Delia Smith’s recipe and my search for perfection came to an end. The trick is to include semolina in the mix, it gives a lovely crunch and beautiful shortness to the finished biscuit.
RECIPE – makes 24 biscuits
175g unsalted butter, room temperature
75g golden caster sugar, plus a tablespoon for dusting
75g fine semolina
175g plain flour
a small pinch of salt
Heat the oven to 150C/130C fan/Gas 2
Using a stand mixer (just to make your life easier, if not a wooden spoon will do the job) cream the butter and sugar together until fully mixed. Add the semolina and beat again, then add the flour and a pinch of salt and beat until just combined. You do not want any rise in a shortbread biscuit so minimise the amount of beating to ensure you don’t put air into it.
Cut a square of baking parchment, scrunch it up then flatten it out. Turn your shortbread dough out onto it (no need to flour it) and using your hands or a rolling pin pat it into a rough oblong approximately 1 cm thick. Place the dough, on the baking parchment, into a small baking tin and ensure the parchment is pushed well away from the dough. The dough will flatten and spread slightly as it cooks so you need to ensure the parchment won’t impede it. Prick all over the surface of the dough with a fork, pushing right down to the bottom – this will ensure that any air has an escape route.
Bake in the oven for 60-70 minutes until it is a deep rich gold. If you like your shortbread extra crunchy you can safely leave it in even longer, just keep a close eye on it. About half way through it’s a good idea to check that it isn’t rising at all; if it is, just pat it back down with your hand.
When cooked, lift it out on the parchment and place onto a cooling rack. Immediately it comes out, use a knife to score the top of the baked dough, about halfway through, to mark out your biscuits (you can see this in the picture above). Sprinkle some caster sugar all over the top and leave for ten minutes or so.
Run a palette knife between the shortbread and the parchment, then slide the parchment out from underneath the shortbread, leaving the shortbread on the wire rack to cool completely. It will crumble a little at the edges, this is a good sign; just push it back together, as it cools it will solidify. When fully cool, break the biscuits off and store in an airtight jar or tin. They will easily last two weeks (or more) without losing their bite.