Instructions: Mix the flour and semolina in a bowl and set aside. Cream the St Ivel Golden Churn in a bowl until soft.

Add the sugar and beat until pale and creamy. Stir in the flour and semolina until the mixture binds together, then knead well to form a smooth dough. Wrap in plastic film and chill for 30 minutes.

Place the dough onto a greased baking sheet and roll out to an 18cm (7in)

round. Prick all over with a fork then crimp the edges and mark into 8 wedges.

Bake in a preheated oven at 170C / 350F / gas mark 3 for about 35 minutes, or until pale golden.

Leave to cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool completely. Sprinkle with a little caster sugar and break into wedges to serve.

Variations:
Use a special shortbread mould to shape the dough.

Use ground rice or cornflour in place of the semolina.

Sprinkle the shortbread with flaked almonds before baking, if liked.

For a delicious chocolate shortbread, add 55-85g (2-3oz) plain or milk chocolate, cut into small chunks (or you can use chocolate chips) to the shortbread dough, then shape and bake as above.

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