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Shortbreads with fennel

12 oz. Butter
12 oz. Flour
5 oz. Semolina
6 oz. Caster Sugar
1 tsp. Fennel Seeds

Cut the butter into small dice.
Mix the flour, sugar and semolina together.
Put in the diced butter and cut it together with a knife until the pieces of butter are very small.
Finish working lightly with your fingers until the mixture is dough like.
Using the knife cut in the fennel seeds.
Form the mixture into a rough ball and press it in an even layer into the bottom of a 12" tart tin.
Bake this at Gas 1, 140C, 275 F until it has coloured pale brown - about 45 mts.
Leave this in the tin until it cools and then turn it out carefully onto a plate.
Cut into slices like a cake.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef