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Cream the butter and sugar until light and fluffy. Gradually stir in the flour and semolina using a fork. Using your fingers draw the mixture together and press into a sandwhich tin. Prick the shortbread with a fork and pinch the edges with your thumb. Bake at 170?C/325F/gas mark 3 for about 40 minutes or until pale in colour. Leave in the tin to cool for 5 minutes and then cut into triangles and dredge with caster sugar. Store in an airtight tin. Per serving: 1613 Calories (kcal); 182g Total Fat; (99% calories from fat); 2g Protein; trace Carbohydrate; 493mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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