Raspberry Shortbread

Decorative and sweet, perfect for an afternoon treat


6.2 oz unsalted butter
2.7 oz fine granulated sugar
2.7 oz ground, fine semolina
5.3 oz plain flour
1 oz corn flour
To decorate:
17.6 oz FAGE Total Yogurt
12.4 oz fresh raspberries

Serves 2
  1. Cream the butter and sugar together until pale and fluffy.
  2. Stir in the semolina and flour.
  3. Knead gently, until a soft, pliable dough is formed.
  4. Press the dough into an 8-inch flan tin, using your fingertips or a spoon.
  5. Divide into 6 portions and prick the dough well with a fork.
  6. Bake at 325º F for 45 – 60 minutes or until pale golden brown.
  7. Leave to cool slightly in the tin before cooling on a wire tray.
  8. To serve, spread the yogurt on top of the shortbread and decorate with the raspberries.