Traditionally made with butter, sugar and oatmeal, shortbread can be made with rice, semolina, spelt and wheat flour or with combinations.
It is also flavoured with herbs (thyme) and spices (cumin) and decorated with flaked almonds and candied fruit.
Lemon or orange zest can also be added to the dough.
This is a modern version that produces a crispy shortbread.
350 g baking flour 350 g butter, cut into small pieces 150 g semolina, coarse 75 g brown sugar 75 g white sugar 1 lemon, zest, grated 3 thyme sprigs, leaves 5 g black pepper
Preheat oven to 150°C.
Sieve baking flour into large bowl, add butter and rub in.
Add sugar and second flour, and seasonings.
Form into a dough and press into a baking tin. Prick surface liberally with fork.
Bake for 70 minutes, until the shortbread takes on a rich brown colour.
While still warm, cut into desired shapes.