Preheat oven to 300º F.

Beat butter and sugar until fluffy. Add semolina and beat well. Add flour and mix well with wooden spoon. Finish mixing with your hands until the dough forms a ball that does not leave any bits in the bowl.

Transfer the dough to an 8 inch fluted tart tin with a removable base. Lightly press dough with hands until evenly distributed in pan. Prick the shortbread all over with a fork.

Bake in the middle of the oven at 300º F for 1 hour and 15 minutes, or until golden brown. Remove from oven and mark out 16 wedges with a pancake turner, cutting all the way through. Let cool in pan. Remove the rim of the tin, and separate the wedges. Place on a wire rack to cool completely. Yield: 16 pieces of shortbread.