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Our Best Shortbread Recipe

this is the only shortbread recipe I ever use now,the organic semolina gives this shortbread the most amazing crunch and texture,in the pictures I have decorated them with snowflakes as no Christmas is complete without it and with its long life span it is ideal for Christmas gifts and hampers

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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

Method

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


Tags: Biscuits

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Shipton Mill Cookbook – A Handful of Flour

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“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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