So, of course, I went into the kitchen. Took out the baking tray, whole wheat flour (aata), all purpose flour (maida), baking powder, sugar, oil and even butter (which I normally do not use much in my baking) but, then without doing anything, I left the kitchen, went to the study, turned on the computer, thought this would help. I started organising the desktop, deleting unwanted mails, when suddenly my eyes fell on an email from my friend with the subject "Shortbread". I opened it, read it, went to the kitchen and started making it. While making it, believe me, I did not for once think about what happened a while ago, and got busy making the shortbread.
Thanks to this good friend of mine, who gave me this recipe, I was back to normal that day. Oh, by the way, the smell that emanates from the oven, when this lovely shortbread is being baked, definitely made me very happy :-)
125 gram - spelt flour (you can also make it with maida instead of spelt flour)
50 gram - cornflour
15 gram - semolina (suji)
125 gram - butter unsalted at room temperature
70 gram - sugar
a pinch of salt
castor sugar (optional)
- Add the sugar and the butter to a bowl and mix well with your hands.
- Add the semolina, cornflour, spelt flour (you can also use maida instead of spelt flour) and salt in another bowl and mix.
- Add the flour mixture, a little at a time and mix in with the butter, by the end, you will get a soft dough.
- Put the dough in a small rectangular baking tray and press the dough, with the palm of your hand and level it using an inverted small flat botommed bowl or cup (I used a stainless stell bowl). Alternately, you can also roll out the dough using a rolling pin and transfer the rolled out dough on to a baking tray. (the former method is quicker and fuss-free)
- Using a knife, cut to the size you wish to have. (My shortbread pieces were 2.5 cm wide and 5 cms long). Don't forget to prick the dough with a fork.
- Bake in a preheated oven at 160 degrees C for 38-40 minutes.
- Let the tray rest in the oven for 2 minutes, take out the tray and immediately, cut again where you cut previously to seperate the biscuits and prevent breaking.
- Sprinkle a little castor sugar on the top of the shortbread and let it cool completely before storing it an air tight container.