Simple Shortbread Recipe

Keep in mind that each and every ingredient matters, especially the butter. The butter really matters. It's the key. Look for local, just made butter if you can find it.

If you want to make it your own try adding small chunks of candied ginger, or a few tsp. of fennel pollen, or a few dashes of Scrappy's Lavender Bitters. Caramelized cocoa nibs will add a nice crunch and a bit of chocolate zing for those who crave cocoa in their sweets.

 Directions:

1. Bring butter to room temperature

2. Grease a 12 x 9 glass or metal pan

3. Sift the flour and semolina into a bowl

4. Add the butter and sugar and rub together with your fingertips until it just starts to come together

5. Knead together until it becomes a smooth dough

6. Press the dough into the pan and level with a spatula

7. Prick all over with a fork in a pattern and put in the refrigerator to chill while oven pre-heats

8. Pre-heat oven to 284ºF -  320ºF  w/fan 

9. Put the pan in the oven for 25 to 35 minutes, until the shortbread is a light golden brown

10. Sprinkle with Demerara sugar and let cool in the tray for 5 minutes

11. Then cut into 30 cookie fingers and move to a cooling rack 

Eat them and if there are any left store in airtight container.