Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Ingredients for shortbread
175 g butter (I prefer salted)
75 g caster sugar
175 g plain flour (again I like the shipton mill soft cake and pastry one)
75 g of semolina (again I like the shipton mill organic , it's far superior to supermarket versions)
sprinkles and 1 box of royal icing sugar
Place the flour and sugar in a food processor and whizz out the lumps. Tip in both the sugar and the butter, then whizz until mixture comes together.
Give a brief knead until smooth then roll out to 1 cm thick.
Cut shapes with a template or cutters.
Heat oven to 180°C/160°C fan/Gas 4.
Bake for 10-15 mins then decorate with royal icing and sprinkles.
Added by: Annaliese Jacques
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