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Brown Sugar Shortbread

Updated: 04 Sep 2016

Ingredients

  • 75g light muscovado sugar
  • 175g plain flour
  • 75g fine semolina, rice flour, or cornflour
  • 175g cold unsalted butter, cubed
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp demerara sugar

Method

  1. Preheat the oven to 150c.
  2. Add all the ingredients (apart from the demerara sugar) into a food processor and whizz until a soft ball of dough forms.
  3. Transfer the dough to a tin and press it out until even. (23cm shallow metal pie tin worked well). Use your thumb to add a scallop pattern. Use a knife to cut into wedges - don't go all the way through. Use a fork to add further patterns.
  4. Scatter with demerara sugar.
  5. Bake for about 55 minutes - 1 hour, until lightly golden and fairly firm. Leave to cool before turning out and cutting into the marked wedges.