2OZ BUTTER RECIPES

MARY BERRY EASY HOMEMADE SHORTBREAD RECIPE WITH FLOUR …

Mary Berry Easy Homemade Shortbread Recipe with Flour … image

A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.

Provided by Mary Berry

Yield Makes 30 fingers

Ingredients

Steps:

Preheat the oven to 160°C/Fan 140°C/gas 3.

Lightly grease a 30cm x 23cm roasting or traybake tin.

Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.

Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.

Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.

Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack.

Store in an airtight tin.

MARY BERRY EASY HOMEMADE SHORTBREAD RECIPE WITH FLOUR …

Mary Berry Easy Homemade Shortbread Recipe with Flour … image

A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.

Provided by Mary Berry

Yield Makes 30 fingers

Ingredients

Steps:

Preheat the oven to 160°C/Fan 140°C/gas 3.

Lightly grease a 30cm x 23cm roasting or traybake tin.

Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.

Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.

Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.

Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack.

Store in an airtight tin.

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