Baking

Orange and fennel seed semolina shortbread

Name: Orange and fennel seed semolina shortbread
Prep time: 140 min
Cook time: 47 min
Total time: 187 min
Yield: 24 pieces
Ingredients: 2 teaspoons fennel seeds; 2 cups (300g) plain flour; 1/2 cup (90g) fine semolina (see note); 250g unsalted butter, softened, chopped; 1/2 cup (110g) caster sugar, plus 1 tablespoon extra to dust; Finely grated zest of 2 mandarins or oranges; 1/4 cup (60g) finely chopped glace orange peel (see note)

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2h 20m

47m

24 pieces

Orange and fennel seed semolina shortbread

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by Sophia Young

Food stylist and editor

Oct 02, 2015

Serve this rustic, homestyle treat as part of a picnic by the river.

2 teaspoons fennel seeds
2 cups (300g) plain flour
1/2 cup (90g) fine semolina (see note)
250g unsalted butter, softened, chopped
1/2 cup (110g) caster sugar, plus 1 tablespoon extra to dust
Finely grated zest of 2 mandarins or oranges
1/4 cup (60g) finely chopped glace orange peel (see note)

Method

1.

Line an 18cm x 28cm slice pan with baking paper. Stir fennel seeds in a small frypan over medium heat for 1-2 minutes or until toasted. Allow to cool.
2.

Sift flour, semolina and 1 teaspoon sea salt into a bowl. Using an electric mixer, beat butter, sugar, zest and 1/2 teaspoon salt until light and fluffy. Gradually beat in sifted ingredients until mixture comes together. Press mixture over the base of the pan, then level and smooth the top with a spatula. Scatter with glacé peel and toasted fennel, then chill for 30 minutes.
3.

Preheat the oven to 150°C.
4.

Bake 45 minutes or until lightly golden. Scatter with the extra caster sugar and leave to cool in the pan. Slice shortbread into 24 fingers. Serve with coffee. The biscuits will keep in an airtight container for up to 2 weeks.