Shortbread fit for a three-year-old!

The second treat at our team meeting was Semolina Shortbread - this was Laura's first go at making shortbread (the recipe is on page 141 of Delia's Cakes and here) and it worked out really well. Made with the help of 3 year old Jamie it looked just as it should, and tasted great.

Most of the ingredients were pretty straightforward, it was only semolina which was a bit of a new one on Laura's shopping list. Jamie helped to make the mixture and get it into the tin. Most importantly, he was responsible for pressing a fork in around the edge to make the characteristic pattern.

The downside to making this with a child, in Laura's opinion, was that it does take quite a time to cook. After over an hour (Delia recommends between one and one and a quarter hours at quite a low temperature) of Jamie questioning whether he could eat it yet, the shortbread finally emerged. The review was "Nice Mummy, nice" and Laura said she would definitely do it again.

The recipe once again raised the question of butter (see our previous post) - Delia suggests 'block butter' and as this is very definitely a biscuit that requires a buttery taste and a good crunch, real live butter is essential for this one, without a doubt.

Another success! And only 90 or so recipes to go...