A new twist on the classic version, so I’ve added cranberries and white chocolate chips to the dough. The result? Irresistible – I often have to hide the tin from myself!
100g/4oz softened butter, chopped, plus extra for greasing
100g/4oz plain flour, plus extra for dusting
50g/2oz caster sugar, plus extra to finish
50g/2oz dried cranberries
50g/2oz white chocolate chips
Heat oven to 150C/130C fan/gas 2. Lightly grease a baking tray.
Mix the flour and semolina together in a bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, cranberries and chocolate chips. Squeeze the mixture together to make a smooth dough.
Roll out the dough on a lightly floured work surface into a 20cm round. Lift onto the baking tray. Crimp the edges
to decorate. Prick all over with a fork and score into 8 wedges with a sharp knife. Chill for about 30 mins until firm.
Bake for 40 mins or until pale golden. Mark the wedges again and sprinkle the shortbread with sugar.
Allow to cool on the baking tray for 5 mins, then lift off carefully and transfer to a wire rack to cool completely. Cut into wedges to serve.
234 kcals, protein 2g, carbs 28g, fat 13g, sat fat 8g, fibre 1g, sugar 14g, salt 0.2g