This shortbread cookie recipe uses just butter. This makes lovely crispy Scottish shortbread which I like to cut into thin cookies for afternoon tea.
Traditional shortbread would be made with 3 parts flour, 2 parts butter and 1 part sugar. This dough is quite difficult to handle and roll out thinly and is better suited to making a shortbread round, which you can then cut into petticoats.
For making cookies, I find it much easier to handle with the semolina.
That said, I think the flavour of the ones without the semolina is superior. But the ones with semolina are more crunchy.....
They can also be dipped into melted chocolate, or you can drizzle chocolate over them in a zig-zag, which is very pretty.
The quality of the butter most definitely makes a difference with these cookies. Because this shortbread cookie recipe uses such basic ingredients, flour, sugar and butter, you can really taste the butter.
We have found a supply of organic Amish butter, which has the most amazing flavour.
If you can find a supply of organic farmer's butter, just lightly salted, your shortbread will be the envy of everyone!
Time: 25 minutes not including cooling
Makes 15 tiny cookies
55g (1/4 cup) butter
25g (1 1/2 tablespoons) sugar
55g (1/3 cup) plain flour
25g (2 tablespoons) fine semolina or rice flour
Store in an airtight tin. They will keep for a couple of days, if you can bear to wait that long!
Or cut them into hearts and serve at a Valentine's afternoon tea - or a tea party for a special princess..... They're shown below with Apple Roses and heart shaped finger sandwiches. They look so pretty in a little silver bowl.