Shortbread

I also add semolina. I use Mary Berry's recipe

A really nice tin is needed to present such lovely home made shortbread, your friend is very lucky indeed. I have loads of tins, never throw them away if I get biscuits etc., as a present but these often have the name of the brand on them. Would take a look in your local charity shops, some have vintage tins or containers, or take a look on Etsy.
Would love to see a pic when you have made the shortbread.
Good luck 🤞

"lots of videos" I mean, of course.

There are lots officials for shortbread making on YouTube. I was fascinated by this mould - is it similar to yours?

youtube.com/shorts/JuWRL8LO0e0?si=-UO5Bpvsi_L7FJko

thepanaramawoman No - only replace at most a quarter of the flour with semolina - or even less. My recipe was in ounces , so I'd replace one ounce in 6. My school recipe used. "Ground rice" and others used rice flour (in the same proportion). I substituted semolina because I couldn't buy them here.

Thepanaramawoman

Thanks Astitchintime we also made it at school. I have found some this afternoon that add different hints such as pistachio nuts and orange. Have found an old fashioned thistle wooden mould for shortbread for sale and am wondering if anyone else has one.

I have two, a larger and small one, also with Thistles. I use them as kitchen decorations rather than for shortbread.

I like the idea of recipes from school/Domestic Science/Housecraft.

Thanks JackyB, would you do half flour and half semolina?

I recently posted a recipe from my school cookery book on another thread. There was a!so a shortbread recipe with detailed notes that went over three pages in the same book.

I think the recipe is fairly simple - it really is the technique that makes the difference. Living abroad as I do, if I want shortbread, I have to make it myself. I replace some of the flour with semolina, which gives a nice texture.

According to my school days recipe, you should have warm hands and, on cold days, warm the bowl and the fat but don't let it become oily. The mixture requires a lot of kneading with those warm hands until it is pliable and not crumbly.

Again, checking my notes from 1967, you should not bake it until it's brown, but just pale fawn. It will be soft, but when cold, is hard enough to remove from tin.

IIRC the oven should not be too hot and the baking time is quite long compared to simple biscuits. If you are making it in a tray, divide the shapes with a sharp knife while still warm, then leave.to cool and set hard in the tin until cooled right down before removing. Sprinkle with caster sugar while still warm so that the sugar sticks better.

Thanks Astitchintime we also made it at school. I have found some this afternoon that add different hints such as pistachio nuts and orange. Have found an old fashioned thistle wooden mould for shortbread for sale and am wondering if anyone else has one.

Oddly enough, I found my old school shortbread recipe recently:
6oz Plain flour
4oz butter
2oz caster sugar

Rub flour into the butter until it resembles fine breadcrumbs - mix in the sugar and knead to a soft dough.

Roll out to half to 3 quarters of an inch and bake.