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Fennel Shortbreads

350g (12 oz.) Butter
350g (12 oz.) Flour
150g (5 oz.) Semolina
175g (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 leave it to rest for an hour in a cool place.
Sprinkle the surface with caster sugar and the rolling pin with caster sugar
And roll out about a quarter of the dough at a time until roughly 3mm (one eight of an inch) thick. Dont bother with shapes for these as that leaves you with too many left over bits, using your eye cut into rough squares or diamonds. Put these on a floured or buttered baking tray and cook at
at Gas 1, 140C, 275 F. until it has coloured pale brown- about 45 mts.
Once they have cooled pack into airtight tins or plastic boxes. Put some greaseproof paper between each layer to stop them smashing.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef