Make the shortbread:

1. Collect together your equipment (see Recipe Notes below) and ingredients.

2. Make in the food processor:

   a) put the flour and semolina into the food processor with the salt. Pulse to mix.

   b) add the cubed butter and pulse untii it resembles breadcrumbs

   c) add the icing sugar and pulse until the mixture starts to come together

   d) tip out of the food processor and knead lightly to bring together.

3. Make using an electric whisk:

   a) beat room temperature butter, sugar and salt together until fluffy

   b) fold the flour and semolina into the butter and sugar mix and use your hands to bring it together. Knead lightly until thoroughly mixed.

4. Make by hand:

   a) put the flour and semolina into a mixing bowl with the salt. Stir to mix.

   b) add the cubed butter and, using your fingertips, rub the butter into the flour until it resembles breadcrumbs

   c) add the icing sugar and stir to mix.

   d) Use your hands to bring the dough together and then knead lightly until thoroughly mixed.

5. Preheat the oven to Fan Oven140°C/160°C/325°F/Gas 3.

6. Roll out thinly to accompany a creamy dessert: makes 20 - 21
   
   

   a) lightly flour the work surface and using a rolling pin, roll out to roughly 5mm thick

   b) cut out as many rounds as possible and place them on a baking tray leaving some space in between to allow for expansion when cooking

   c) re-roll left over dough until finished, cutting out the biscuits as close together as possible

   d) for my last piece of leftover dough, I push it into the cookie mould to get an exact size

   e) lay on a baking tray (no need to grease), with some space in between to allow for expansion during cooking, and prick each biscuit with a fork before baking

   f) cook in a preheated oven for 12 - 15 minutes

   g) they are cooked when very lightly browned

   h) take out of the oven and shake over some caster sugar

   i) after 5 minutes, transfer to a cooling rack

   j) serve with a creamy dessert

7. Roll out a little thicker and eat either with dessert or with a cup of tea: makes 11
   
   

   a) roll into an oblong shape using a pallet knife to help keep straight sides

   b) roll the dough to 22cms long and 8cms wide and cut out 11 biscuits 2cm wide

   c) lay on a baking tray (no need to grease), quite close together prick each biscuit with a fork before baking.

   d) cook in a preheated oven for 25 - 30 minutes

   e) they are cooked when very lightly browned

   f) take out of the oven and immediately cut between the biscuits, where they have merged using the lines as a guide

   g) shake over some caster sugar

   h) after 5 minutes, transfer to a cooling rack

   i) serve as they are or with a creamy dessert.

8. Make a thicker, circular shortbread: makes 8

   a) tip the dough into a 6 inch circular cake tin with a loose bottom

   b) press the dough evenly into the tin and level the surface. I use the base of a ¼ cup measuring cup

   c) lay a piece of greaseproof paper over the cake tin and then a flat surface such as a chopping board and invert

   d) remove the cake tin sides and bottom and crimp the edge of the dough to make a pretty pattern

   e) cut out 8 biscuits, do not separate the biscuits - leave in the circle, and prick each biscuit with a fork before baking

   f) leave the biscuits on the baking paper and slide them, with the paper, onto a baking tray

   g) cook in a preheated oven for 25 - 30 minutes

   h) they are cooked when very lightly browned

   i) take out of the oven and immediately cut between the biscuits, where they have merged using the lines as a guide

   j) shake over some caster sugar

   h) after 5 minutes, transfer to a cooling rack

   i) serve as they are with a cup of tea.