Scottish shortbread is a special treat. This is a balanced receipt that I find easy and that works perfectly.
250 Gramms warm butter
230 Gramms white flour
130 Gramms semolina
135 Gramms sugar
2 Teaspoons Salt
some sugar, Maldon sea salt flakes
In a bowl, mix the warm butter with the sugar and the salt until well blended. Add the flour and semolina and mix. You will receive a very loose and sandy batter.
Butter a backing mold of about 25 x 15 cm and line with a baking sheet. Add the loose batter into the mold and stamp it well with a weight, such as the back of a heavy cup. Put the mold in the freezer for around 15 Minutes. Take out and perforate the batter with a fork. (wet the fork regularly to receive nicer results.)
Put in the oven at 150° with upper and lower heat and bake around 40 to 45 minutes, or until golden yellow. Take out - sprinkle with a good amount of loose sugar, as well as some maldon sea salt flakes. Take out of the mold very carefully and cut into pieces when still warm. Let cool on a grid.