Shortbread.

Makes 30 fingers.

Cake tin 30 x 23 cm (12 x 9 inch) traybake or roasting tin.

225 g 8 oz plain flour (1/2 tsp Xanthan gum gluten free flour).

100 g 4 0z semolina.

225 g 8 oz butter (goats) Hard margarine.

100 g 4 oz caster sugar

50 g 2 oz flaked almonds (optional).

25 g 1 oz demerara sugar for dusting.

Preheat oven 160C, 330F Gas Mark 3. Lightly grease the tin.

1. Mix together the flour and semolina in a mixing bowl. Add butter, sugar and rub together with finger tips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.

2. Press the dough into the prepared tin and level with the back of a spatula or palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.

3. Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in tin for few minutes then cut into 30 fingers. Carefully lift the fingers out of the tin with palette knife and finish cooling on a wire rack. Store in airtight tin.

For extra taste add the zest of 1 large orange and nutmeg. Beautiful.

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