RECIPE: Recipe: Scottish Jesse's Dundee Shortbread

RECIPE:
O

olga_d_ont

Well-known member
SCOTTISH JESSE’S DUNDEE SHORTBREAD

You won’t get this sort of shortbread from a factory. The fine semolina gives it a lovely crunch that other shortbreads don’t have and it has the most buttery flavour. Use an 8-inch fluted tart pan, with a removable base that is about 1 1/4 inches deep. Look for fine semolina in Italian or specialty food shops.

1 cup butter, at room temperature

1/3 cup super fine sugar

1 cup unbleached all purpose flour, sifted

1/3 cup fine semolina flour

Preheat oven to 300 F. In the bowl of an electric mixer or by hand, beat the butter to soften it, adding the sugar gradually to incorporate the two ingredients. Now add the flour and the semolina and blend the ingredients together thoroughly, working everything together with your hands towards the end of the mixing time.

Transfer the dough to a lightly floured surface and roll it out with quick gently strokes of the rolling pin until it is the right size to fit in the tart pan. Transfer it to the tart pan and lightly press the dough evenly into the pan, right up the fluted edges. Prick all over with a fork to prevent buckling when it is in the oven and transfer to the centre shelf of the oven to bake for about 1 hour or until it is pale golden and firm to the touch.

Remove from the oven and, before it cools, use a metal spatula to mark out 12 wedges on the surface.

Let it cool in the pan. Cut into wedges when completely cold.

New Celtic Cooking

 
Our old family recipe uses both semolina and rice flour.

But I have always wondered where did the Scots get semolina flour? from the invasion of the Romans? The recipe I have is really really old...

 
Interesting... I looked up semolina on Wikipedia and it says we call it 'cream of wheat'...

Quote:
Semolina from softer types of wheats (usually steel-cut) is almost white in color. In the United States it has come to be known by the trade name Cream of Wheat...... It is the gritty, coarse particles of wheat left after the finer flour has been extracted.


It also says it is used in Italy to make gnocchi! I've never cooked (or baked) with it.

 
Never heard that. Cream of Wheat is farina (see also

Wiki entries for "farina" and "Cream of Wheat"). They're related -- both wheat products -- but semolina is usually coarser than farina (it looks like fine yellow cornmeal), and is often used both as an ingredient in pasta (for a lot of dried pasta, and for classics like gnocchi alla Romana, semolina gnocchi covered in Parmesan and baked) and to dust fresh pasta so it won't stick together (it comes off in the boiling).

Just to complicate things, "farina" is also Italian for "flour", so you get, say, farina di farro, farina di castagne, etc.

 
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