Can you make shortbread without the addition of semolina?!
Scotch Shortbread:
220g butter
1/2 teaspoon vanilla
1/3 cup castor sugar
2 & 1/4 cups plain flour (sifted)
1/4 cup ground rice
Cream butter & vanilla til light/fluffy. Gradually beat in sugar. Work in dry ingredients. Knead well on lightly floured surface. Press into lightly greased 18cm x 28cm (7 inch x 11 inch)lamington tin. Cut into bars. Prick each bar decoratively with a fork. Bake in SLOW oven 50-60 minutes.
Or alternately, divide raw mixture into 2 portions. Roll each portion out to form 18cm (7 inch) circle. Pinch edges decoratively. Cut into triangular wedges. Place on greased oven tray. Bake in SLOW oven approx. 45 minutes.
Answers: Yes. Would you like a recipe?
Scotch Shortbread:
220g butter
1/2 teaspoon vanilla
1/3 cup castor sugar
2 & 1/4 cups plain flour (sifted)
1/4 cup ground rice
Cream butter & vanilla til light/fluffy. Gradually beat in sugar. Work in dry ingredients. Knead well on lightly floured surface. Press into lightly greased 18cm x 28cm (7 inch x 11 inch)lamington tin. Cut into bars. Prick each bar decoratively with a fork. Bake in SLOW oven 50-60 minutes.
Or alternately, divide raw mixture into 2 portions. Roll each portion out to form 18cm (7 inch) circle. Pinch edges decoratively. Cut into triangular wedges. Place on greased oven tray. Bake in SLOW oven approx. 45 minutes.
of course go to Electric Scotland and recipes you will get traditional recipe
Shortbread doesnt have semolina in it anyway
Shortbread is usually made of one part white sugar, two parts butter and three parts plain white flour (Wikipedia article about Shortbread).
So the answer to your question is: yes
I am a former chef and have made the traditional Scottish type for years and never used semolina, it does have a bit of ground rice flour for crispness in it, and I use salted butter, for more flavour, but the is no need for semolina, my mother used a bit of cornstarch/cornflour in her when she made them at Xmas times, it kept them softer and more crumbley than the rice flour.
Yes you can.
In fact, the best shortbread is made from merely the best butter you can find, flour and sugar (and maybe a pinch of salt).
I've seen recipes where they have substituted some of the flour for rice flour, cornstarch or semolina - which basically changes the texture of the shortbread. It is a matter of taste and preference.