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Orange & fennel seed semolina shortbread
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Prep Time:
140 minutes
Cook Time:
47 minutes
Total Time:
187 minutes
Perfect for a riverside picnic, this rustic homestyle treat will be a crowd-pleaser.
Ingredients:
  • 90g semolina
  • 2 tsp fennel seeds
  • 300g plain flour
  • 250g unsalted butter, softened, chopped
  • 110g caster sugar
  • Finely grated zest of 2 mandarins or oranges
  • 60g glace orange peel
Instructions:
  • Prepare a 18cm x 28cm slice pan by lining it with baking paper. Toast fennel seeds in a small frypan over medium heat for 1-2 minutes until fragrant, then let them cool.
  • Combine flour, semolina, and 1 teaspoon of sea salt in a bowl. Use an electric mixer to cream together butter, sugar, zest, and 1/2 teaspoon of salt until light and fluffy. Slowly incorporate the sifted ingredients until a dough forms. Press the dough into the pan evenly and smooth the top with a spatula. Sprinkle glacé peel and toasted fennel over the top, then refrigerate for 30 minutes.
  • Preheat the oven to 150°C for the perfect cooking temperature.
  • Bake for 45 minutes until lightly golden. Sprinkle with extra caster sugar and let cool in the pan. Cut shortbread into 24 fingers and enjoy with a cup of coffee. Store the biscuits in an airtight container for up to 2 weeks.

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