How is it March already???
It only feels like a couple of weeks since we were in New York for new years eve, but it’s been over 2 months.
So I fancied baking some sort of biscuit last weekend, so the first book I reached for was my Mary Berry baking bible. And it is my bible, it’s perfect for people new to baking, with simple recipes which all taste amazing. My sister-in-law bought it for me a few years ago, and it’s always my go to for baking the classics
Serves: Makes about 30 fingers
Prep: 30 minutes
Cooking Time: 35 minutes
- 225g Plain Flour
- 100g Semolina or cornflour
- 225 Caster sugar
- 25g demerara sugar for dusting
Lightly grease a 30cm x 23cm traybake or roasting tin.
Mix together the flour and semolina in a bowl. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together.
Knead lightly until the mixture forms a smooth dough.
Press the dough until the prepared tin and level it with the back of a spatular or palette knife, making sure the mixture is evenly spread.
Prick all over with a fork, and chill until firm.
Pre-heat the oven to 160°c/ Fan 140° / gas mark 3.
Bake in the preheated oven for about 35 minutes, or until a very pale golden brown.
Sprinkle with demerara sugar and leave to cool on the baking tray for a few minutes, then cut into 30 fingers.
Carefully life the fingers our of the tin and finish cooling on a wire rack.