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Preparation Time: 10 minutes + 30 minutes chilling
Cooking time: 30 minutes
Serves: 12
If served as twelve portions, provides 150 cals, 10g fat (of which 6g saturates), 4g sugar and 0.2g salt per portion.
Ingredients
- 125g (4½oz) butter
- 50g (1¾oz) caster sugar + some for sprinkling
- ½ lemon, zested
- 150g (5½oz) plain flour
- 25g (1oz) cornflour
- 5g (⅛oz) fine semonlina
- 1 tbsp milk
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a baking tray with greaseproof paper.
2. Cream together the butter, caster sugar and lemon zest.
3. In a bowl, sieve the flour, cornflour and semolina and add to butter mixture in thirds, cutting in with a knife or dough scraper.
4. Bring the mixture together to form a ball; if too stiff add the milk and mix together into a ball.
5. Roll out gently to roughly 20cm x 20cm, pierce the top of the dough with a fork and then cut into squares or whatever shape you would like. Lay onto the baking tray. Cover and rest in the fridge for at least 30 minutes.
6. Bake on the middle shelf of the oven for 30 minutes or until they turn a straw colour and have a tinge of golden brown round the edges.
7. When cooked, remove from the oven, leave on the tray for a coupe of minutes before carefully removing onto a cooling rack.
8. Sprinkle with caster sugar while warm.
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