Shortbread for me is the queen of biscuits. If Mary Berry were to be a biscuit this is the one I'd think she'd be, adaptable, versatile, rich yet as light as a feather.
Recently since starting to write my book, I've had this whole new thing happen to me, I can be driving or sleeping in the bath or even in mid conversation when all of a sudden a recipe idea pops into my head and I just have to try it out, this shortbread was one of those last friday evening.
Shortbread for me always has those 2, 1, 2, 1 measurements.
200g Plain flour
100g caster sugar
200g unsalted very soft butter
(for the next 100g) 30g semolina, 20g desiccated coconut, 50g food processor blitzed hazelnuts
For the topping
50g very roughly chopped hazelnuts
20g desiccated coconut
In a large bowl bring all of the shortbread ingredients together until you have a soft clay like dough.
Turn into a lined 12x8 baking tin/tray push into an even layer with clean fingers, top with the topping hazelnuts and desiccated coconut, pop into the freezer or fridge for 15-30 minutes.
Bake for 22-25 mins @ 170. Leave to firm in the tin but mark pieces with either a pizza wheel or a knife whilst still warm, eat once cold.