Why use semolina in shortbread

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In an electric mixer, beat the butter and granulated sugar together for 2 minutes until pale. Slowly start adding the flour and semolina with the vanilla and a pinch of salt until all the ingredients are incorporated.

Carefully press into the prepared pan and use a fork to prick the mixture. Bake for 40 minutes or until cooked but still pale. Meanwhile, to make the apples, melt butter in a large pan over medium heat. Add apples and cook until golden. Sprinkle with lemon juice, amaretto and sugar.

Reduce heat to low and cook until golden and caramelised. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more.

Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Oddly enough, the rolled biscuits, which start off flatter, seem to have risen slightly more than their patted counterparts, but they're also a little less crumbly. It's a fine point, but for the perfect shortbread, you should probably go as easy on the dough as possible.

Shortbread has so few ingredients that you can't get away with cutting corners; good quality butter and sugar are essential, and plenty of them. Rice flour gives it that special sandy texture that sets it apart from the common biscuit, and a pinch of salt helps to balance that rich, delicious sweetness. Treat the dough gently, chill it, and cook it gently, sprinkle liberally with brown sugar — and wash down with a pint of Irn Bru.

Pre-heat the oven to C. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft.

Beat in the sugar and salt. Sift over the flour and ground rice and mix to a smooth dough; if it doesn't come together, add a little more butter.

Line a 15cm cake or tart tin with baking parchment, and pat, or lightly roll, the dough into a shape slightly smaller than the tin. Alternatively pat out to 1cm thickness and cut into biscuits and put on a lined baking tray.

Put in the fridge to chill for 15 minutes until firm. Bake for around an hour about half that for biscuits until cooked through, but not browned.

Take out of the oven and cut into fingers, slices or squares. Allow to cool for a couple of minutes, then sprinkle with demerara sugar and transfer to a wire rack. Once cold, this should last for a good few days in an airtight container or the coolest oven in an Aga, according to Darina Allen of Ballymaloe.

Could shortbread be the greatest British biscuit of all time — and if so, what's your favourite recipe? Is Walkers shortbread the best on the market, or does anyone share my sneaking fondness for Prince Charles' elegant shortbread thins, despite his Welsh loyalties? And are added flavourings ever acceptable north of the border?