Saturday, March 24, 2012

Semolina Shortbread

This is the easiest baking recipe I've ever come across. The flavor is extremely buttery, crumbly, and flaky. You can make this even if you don't know how to bake. Trust me. Please do try this recipe!


Unsalted butter (must be room temperature) 100 grams
All-purpose flour 10 tbsp
Caster sugar 4 tbsp slightly heaped
Semolina 4 tbsp
Vanilla essence ½ tsp

  1. First of all, preheat the oven at 180 degrees C.
  2. Now beat the butter to soften it, then beat in the caster sugar, vanilla essence, followed by semolina, and sieved all-purpose flour. 
  3. Finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl. 
  4. Now lightly press this mixture evenly into 8'' by 8'' baking pan with the help of spatula. Do not grease it. 
  5. Prick it all over with a fork or knife. 
  6. Bake it for at least 20 minutes on the center shelf of the oven until it turns gold and firm from the center. 
  7. Remove it from the oven. Cut it into any desired shape using a sharp knife. 
  8. Store it in an airtight tin.

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