Ingredients

• 225g (1 cup) butter
• 100g (1/2 cup) caster sugar
• 225g (1 3/4 cups) plain flour
• 85g (1/2 cup) fine semolina
• ½ tsp salt
• Rice flour for dusting

Instructions

1. Cream the butter and sugar until light and fluffy using a stand mixer or by hand.
2. Sieve together the flour, semolina and salt and mix with the creamed sugar and butter until well combined.
3. Dust the dough with a little rice flour, wrap in cling film or a food bag and chill for 15 minutes.
4. Set oven to 170 degs C
5. After 15 minutes, dust your work surface with rice flour and roll out the dough to approximately 5mm thick, prick the surface all over with a fork or docker. Cut out biscuits using a 2-1/2” fluted cutter (6cm) and transfer to a parchment lined baking tray using a palette knife. Re-roll cuttings and repeat. Bake for approximately 17 minutes but do not allow to brown.
6. Remove from oven when done, dust with caster sugar and place on cooling rack using a palette knife as they are very soft at this stage.
7. These are best kept for a few days in a sealed container before eating, they seem to improve in flavour after a week or so.