SHORTBREAD ROUND
(7 inch tin not fluted)

4oz (100g) plain flour 2oz ( 50g) semolina
4oz (100g) butter 2oz ( 50g) caster sugar
      1oz( 25g) flaked almonds (optional)

Pr-heat the oven to 160C/325F/Gas3.  Lightly grease a baking tray.  Mix the flour with the semolina in a bowl or food processor.  Add the butter and sugar and rub together with fingertips, or process in food processor, until the mixture is just beginning to bind together. Knead lightly until mixture forms a smooth dough.
Place the dough on to the prepared baking tray and roll out to a 7inch (18cm) circle.Crimp the edges to decorate and prick all over with a fork.  Mark into 8 wedges, sprinkle over the flaked almonds if used, and chill until firm.
Bake in the pre-heated  oven for about 15 minutes or until very pale golden brown.  Re-mark the sections, dust with caster sugar and leave to cool on the baking tray for about 5 minutes.  Carefully lift off with a pallet knife and finish cooling on a wire rack.