Shortbread

1. You'll need a 12 x 9 inch roasting tin. 2. Preheat the oven to 160C. Lightly grease the tin. 3. Mix together the flour and semolina in a bowl or food processor. Add the butter no sugar and rub together with your fingers until the mixture is beginning to bind together. Knead lightly until the mixture forms a smooth dough. 4. Press the dough into the tin and level it out, making sure the mixture is even spread. Prick all over with a fork and chill to firm. 5. Bake for 35 minutes or until very pale brown. Sprinkle with Demerara sugar and leave to cool in the tin for a few minute then cook into 30 fingers. Carefully lift the fingers out of the tin with a palette knife and cool on a wire rack. Store in an airtight tin.