Shortbread topped with Treacle Sugar

Makes 8 slices


250 g butter, room temperature

100 g semolina

225 g cake wheat flour, sifted

105 g (½ cup) Huletts Castor Sugar

10 ml (2 t) vanilla essence

45 g (¼ cup) Huletts Treacle Sugar

  1. Preheat the oven to 160°C. Lightly grease a fluted, loose-bottomed, rectangular tin.
  2. Place all the ingredients except the treacle sugar in a food processor and whizz until the mixture forms a dough.
  3. Press the dough lightly into the tin smoothing the top with the back of a spoon.
  4. Mark off 8 slices, but do not cut right through to the tin. Prick the surface with a fork and sprinkle with treacle sugar.
  5. Bake for 50 minutes or until golden brown.
  6. Leave in tin to cool, rescoring the slices and topping with extra treacle sugar, if desired.