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
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I have made this several times and it gets gobbled up quickly!! However, how should it be stored?
Diane
Dec 24, 2025
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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
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My butter is unsalted. How much salt should I add to the recipe?
K
Dec 20, 2025
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Hi! Should I use salted or unsalted butter?
Teresa
Dec 19, 2025
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What kind of semolina flour does this recipe use. Semolina or Semola Rimacinata (a finer type of semolina)?
AB
Dec 15, 2025
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I'm assuming the sugar goes in with the butter, semolina and flour?
Jacquelyn
Dec 7, 2025
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