Vanilla Shortbread

This is very easy to make, the children can help and everyone loves it...winner!  It is great with a cup of tea but also good served with strawberries and cream!
This recipe is slightly different from the classic due to the addition of vanilla and I like to use semolina flour instead of the usual ground rice.

Makes 8 wedges or more smaller fingers

Ingredients

100g Soft Butter (I use spreadable)

50g Caster Sugar

1 teaspoon Vanilla Extract

150g Plain Flour

25g Semolina Flour

• Preheat the oven to 170C (fan) and butter a 20cm round tin (a springform is best, easier for getting the shortbread out!)
• Put the butter and sugar into a bowl and cream it together with a wooden spoon, add the vanilla and mix until pale and creamy.
• Tip both of the flours into the bowl and mix until it is all combined and resembles large crumbs.
• Tip all the crumbly mixture into the tin and press it in with the back of a metal spoon until level and smooth.
• With a fork, make a pattern around the edge and little holes all over the top.  With a knife cut  part way through the mixture to mark eight (or more) pieces.
• Bake in the preheated oven for 20 minutes until just going golden brown around the edges.  Take out of the oven and leave to cool before trying to remove the shortbread from the tin.
• When it is cool, carefully remove in from the tin then cut or break into pieces.