Shortbread Biscuits

These are delicious and perfect for all tea times or Christmas. Cooked biscuits can be frozen for up to a month.

225g butter
100g castor sugar
275g plain flour
50g fine semolina
1/2 tsp mixed spice (optional for the festive end of the year!)
a little extra sugar

Line a baking tray with a non stick baking paper and pre heat the oven to 150C or Gas 2. Cream together the butter and sugar until pale (either by hand, with a hand held whisk or free standing mixer). Sift the flour and semolina (and spice if using) into the butter and bring together until you have a dough. Don’t over work it but knead until well combined and roll our until about 1/2cm thick and cut out required shapes. Sprinkle a little of the castor sugar over the biscuits if you fancy, at this stage. Using a palette knife, carefully lift each biscuit onto the baking tray and bake for about 30 minutes or until pale golden. Cool on a wire rack.