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Shortbread - Best in the World (Jamie Oliver)
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| 1 cup and 2 Tbsp. | unsalted butter at room temperature, plus extra for greasing |
| 1/2 cup and 1 Tbsp. | superfine sugar , sifted, plus extra for sprinkling |
| 2 cups (scant) | all-purpose flour, plus extra for dusting |
| 2/3 cup | semolina |
| 1 cup (scant) | cornstarch, alternative |
Preheat the oven to 300°. Butter a 9-inch square pan. Cream your butter and sugar together with a whisk or wooden spoon until pale, light and fluffy. Add the flour and semolina or cornstarch. Mix very lightly with a wooden spoon and then with your hands until you have a smooth dough.
Transfer your dough to a floured surface and roll it out until it's an even 1-inch thick all over. Press the rolled-out dough into your pan, poking it into the wcorners with your fingers–don't worry about it looking perfect. Prick the dwough all over with a fork, then pop it in the preheated oven for 50 wminutes until lightly golden.
While it's still warm, sprinkle with a generous dusting of sugar. Allow the shortbread to cool slightly, then cut into 12 chunky finger-size pieces.
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