Short and oh so Sweet: Semolina Shortbread Biscuits
The topic of this week’s UK Thermomix Demonstrator Training Call was recipes for new Thermomix owners to get to know their new best friend in the kitchen. One suggestion that sparked quite a conversation was shortbread – namely, if there should be semolina in the dough or not.
I’ve just started using semolina in cooking and baking, and the only recipe I’ve used it in so far is my Thermomix adaptation of a Jamie Oliver pizza dough recipe. So what did I do? I Googled “semolina shortbread recipe” and came up with two seminal examples: one from Delia Smith and a one from a Thermomix Consultant! I used Delia’s proportions and the Thermomix Consultant’s method (thanks for doing the work for me, Sarah!) and came up with this version. I am delighted to say that the builders repairing my fence today had a Proustian experience smelling the delightful aromas of the biscuits baking in my kitchen – it took them back to their childhood – and that ThermoHubby John loved them and had seconds after downing a huge dinner 😉
I must admit that I was enchanted by the photo posted by Sarah, the Thermomix Consultant, so I bought a biscuit stamp like the one she used and made stamped biscuits that say “Home Made.” *cute* !!
Madame Thermomix’s Semolina Shortbread
Adapted from Delia Smith’s Home-made Scottish Butter Shortbread recipe found on DeliaOnline with method inspired by a recipe by Australian Thermomix Consultant Sarah Wong, found on the Official Thermomix Recipe Community
Ingredients
75 g golden granulated sugar
175 g butter, cubed
75 g semolina
175 g plain flour
Method
- Pre-heat the oven to 160°C. Mill golden granulated sugar 4 seconds/Speed 9 to make caster sugar. Add butter and mix 20 seconds/Speed 6. Scrape down bowl with spatula and insert butterfly whisk. Mix 20 seconds/Speed 4.
- Add semolina and mix 20 seconds Speed 3. Remove butterfly whisk. Add plain flour, turn the dial to the lid locked position and mix 45 seconds/Kneading (interval) function or until just combined.
- Roll out dough – it will be very soft and crumbly – to 12mm thick and cut shapes to form biscuits or cakes. Bake 30 minutes at 160° C or until lightly golden.
Bon appétit !
What an interesting idea. If you don’t grind it too fine, rice flour might be a reasonable substitute for semolina as far as texture goes. Don’t know about the taste, though. Why don’t you try it and let me know how it goes?
Can rice flour be substituted for the semolina?
Thanks, Jo. I’ll have to try a more standard version of shortbread and use some gluten-free flour. Watch this space, Marian!
No, semolina is from wheat, sorry to say – so no good for gluten free people. Try some brown rice flour instead! 🙂
What a great idea, Marian! Why don’t you give it a whirl and let us know? But does semolina have gluten or is it safe for gluten intolerance?
Has anyone tried with gluten free flour so they are gluten free?