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.