Bake of the Week: Lighter Shortbread

WE’RE well into 2018 and the start of a new year always means some of us will be trying to lose weight.

So here’s a great chance to have your cake – or your biscuit, anyway –and eat it.

This shortbread recipe from Scottish Slimmers is lighter in fat and sugar than traditional recipes, but equally tasty.

You’ll need

150g lighter butter, cold as possible

2 tbsp Silver Spoon Half Spoon

125g plain flour

75g semolina

Method

Preheat your oven to 160C/140C fan, gas mark 2.5.

Lightly grease and base line a 20cm round tin.

Place all the ingredients into a food processor and whizz together until they form a smooth dough. If preferred this can be done by hand in a bowl. Roll out to about 2cm thick.

Using your hand shape the dough and ease into the tin. Pinch the edging to make a scallop edge for the shortbread and prick with a fork. Score the dough into eight.

Place on a greased baking sheet and put your dough into the fridge for about half an hour. Bake for 35 to 40 minutes or until beginning to go golden brown. Leave to cool and enjoy.