There’s no need to only make these Christmas shortbread cookies during the festive season. They’re a treat with a cuppa at any time of year. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
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Preheat oven to 160°C. Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Use an electric mixer to beat the butter and caster sugar in a bowl until pale and creamy. Fold in the flour and semolina (do not overmix). Press mixture into the prepared tin and smooth out gently with the back of a spoon.
Use a fork to prick the top all over and sprinkle with demerara sugar. Bake for 50-55 mins or until the shortbread is light golden brown.
While still warm and in the tin, cut shortbread into wedges. Set aside to cool completely.
Jane uses her mother’s shortbread mould to make this recipe. If using one, dust the mould with flour, then press mixture into the mould. Turn onto a lined baking tray before baking.
From foodies and teachers to kids and pets, Coles has Christmas gifts sorted.
Sometimes the best gift is something delicious you've made yourself!
Try our decadent Coles Finest Luxury Orange & Chocolate Pudding.