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| A moreish, fudgy shortbread with a secret ingredient: yellow pea flour replaces semolina for a superb texture. |
Sarah and Aitana, aka @thelittlecookingpot, write:
"This recipe came about by accident. Nicola Lamb’s salted double-chocolate shortbread from her fabulous book ‘Sift’ is a favourite on the counter of our café and we bake trayfuls of them throughout the year. One day we ran out of semolina flour which Nicola uses in her recipe, so we tried pea flour instead and we’ve never gone back. It gives such a moreish, fudgy texture to the shortbread without adding a strong flavour. We ask people to guess the secret ingredient but no-one has guessed it yet!"
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