SHORT BREAD RECIPE

(Mary Berry's)

Makes:  30 Fingers                   

Cook:    35 min          

Tin:        30cm x 23 cm (12 x 9 inches)

INGREDIENTS

METHOD

Preheat the oven to 160°C/Fan 140°C/gas 3.

Lightly grease a 30cm x 23cm roasting or traybake tin.

Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.

Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork and chill until firm.

Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers. 

Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin.