ShortbreadA very basic family heirloom recipe. It's in two versions, one with outs and one withoutQuantities are for one 20cm × 30cm baking tray. | ||
| No oats | Oaty | |
| 250g | 250g | Butter at room temperature |
| 120g | 120g | Soft light brown sugar |
| Grated rind of one lemon | ||
| 300g | 220g | Self raising flour |
| 1/2 tsp | 1/2 tsp | Powdered ginger (optional) |
| 120g | Fine rolled oats | |
| 60g | 60g | Coarse semolina or ground rice |
| Pre-heat the oven to 150°C/300°F/Gas mark 2. Grease the baking tin | ||
| Beat together the butter sugar and lemon rind until smooth. Add the other ingredients and mix well. Spread smoothly over the baking tray and prick all over with a fork. Bake for 45—50min. | ||
| Allow to cool for 10—15 minutes then cut into elongated rectangles. Remove from tray when cold. | ||