Semolina and Candied Fruit Shortbread

Semolina shortbread comes together from five ingredients in fifteen minutes: butter is whipped with sugar, then semolina, flour, and candied fruit are added. The dough is spread into a pan, baked for 20-25 minutes at 180°C, and cut into pieces while still hot. I recommend it - quick and absolutely delicious.

Semolina and Candied Fruit Shortbread

Crumbly shortbread made with semolina and candied fruit, baked as a slab and cut into pieces while hot.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 20 cookies

Course: Cookies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 125 g flour
• 60 g semolina
• 125 g butter room temperature
• 65 g sugar
• 50 g candied fruit

Method

 

1. In a bowl, whisk the room-temperature butter with the sugar. Add the semolina and stir.
   
2. Add the flour and knead into a dough, then fold in the candied fruit (raisins, nuts, or chocolate also work).
   
3. Spread the dough into a parchment-lined pan and bake in an oven preheated to 180°C for 20-25 minutes.
   
4. Remove the finished shortbread, cut it into pieces right away, and leave to cool.
   
5. Enjoy!
   

Tips

• Candied fruit can easily be swapped for raisins, chopped nuts, or chocolate chunks.
• Cut the slab into pieces right away while hot - once cooled, the shortbread will crumble.