Recipes, re-invented from cooking shows
Norman's Semolina Shortbread
Prep. Time:
15 mins
Baking Time:
Total Time:
55 mins
Serves:
Makes 24 fingers
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Ingredients
8 oz. all-purpose flour
4 oz. semolina
8 oz. European salted butter, cold
4 oz. Caster sugar
2 tspn. Vanilla powder, for dusting
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Instructions
1. Preheat oven to 285°F.
2. Mix together the flour and semolina in a bowl.
3. Cut the butter into small pieces and add it, along with the sugar, to the flours and rub together with your fingertips. Knead lightly to form a smooth dough.
4. Press the dough into two 7” greased pans and level (I use a potato masher). Prick all over with a fork and chill until firm.
5. Bake for about 45 minutes. Sprinkle with the vanilla powder and leave to cool in the pan, then cut into fingers.
Comments, or questions, for this recipe
Could you give more dimensions of the 7” pan? How thick should it be?
Brenda
Jan 1, 2026
Jo • Jan 1, 2026
I've added an "equipment" post on the recipe page which tells you more about the pan that I typically use. Hope that helps.
I have made this several times and it gets gobbled up quickly!! However, how should it be stored?
Diane
Dec 24, 2025
Jo • Dec 25, 2025
Diane, I'm glad you're liking it. This shortbread keeps well (up to a week) in a tupperware (or equivalent) container. Also, the dough freezes and can be thawed, rolled and cooked when you're ready for it. I hope that helps? Jo
hi--the recipe doesn't specify salted or unsalted butter, so I added about 1/2 a teaspoon of salt. also, the amount of vanilla powder listed here is entirely too much. 1 oz is a huge amount--an entire package.
Anonymous
Dec 21, 2025
Jo • Dec 25, 2025
You're right about the vanilla powder. A teaspoon isn't quite enough for me, so I've dropped it to 2 teaspoons. Thanks for spotting that. Jo
My butter is unsalted. How much salt should I add to the recipe?
K
Dec 20, 2025
Jo • Dec 20, 2025
K, For 8 oz butter, I would recommend using 0.5 teaspoon salt. A little more than that won't do any harm if you're a salt fan like me. Jo
Hi! Should I use salted or unsalted butter?
Teresa
Dec 19, 2025
Jo • Dec 19, 2025
Teresa, I'll modify the recipe to be more clear but here's what I recommend ... salted butter, for sure, and ideally European butter which has different milk fats and really tastes different and PERFECT for Norman's shortbread. The most easily available is Kerrygold, which you can get in almost all grocery stores. Plugra is also European and is slightly cheaper and works fine. Thanks, Jo
What kind of semolina flour does this recipe use. Semolina or Semola Rimacinata (a finer type of semolina)?
AB
Dec 15, 2025
Jo • Dec 15, 2025
AB, I like to use a coarse semolina because it seems to taste more nutty and it leaves a nice texture to the shortbread. We do sell small quantities of our preferred semolina - you should see that on this page. Jo
I'm assuming the sugar goes in with the butter, semolina and flour?
Jacquelyn
Dec 7, 2025
Jo • Dec 15, 2025
Jacquelyn, I've re-phrased the instructions, thanks for pointing out that they weren't clear. I hope that helps? Jo
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