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Ingredients

175g plain flour
75g caster sugar
175g block butter, at room temperature
75g fine semolina (or use 250g plain flour)
a little extra caster sugar

Method

Pre-heat the oven to 150C, gas mark 2.

Place all the ingredients in a mixing bowl and rub together until crumbly.

Bring together to a dough, using your hands. 

Transfer the dough to the prepared tin and press it out evenly, smoothing it out with the back of a tablespoon. 

Prick it all over with a fork and, using the prongs of the fork, press quite firmly round the edges to make a patterned border.

Bake the shortbread near the centre of the oven for 60-75 minutes, until it is pale gold. 

Allow the shortbread to cool in the tin for 10 minutes before cutting it into 12 wedges. 

Remove them to a wire rack to get completely cold, then sprinkle with sugar before storing in an airtight tin.