Shortbread, redux

In putting together the semolina shortbread, I had to do a few Googles to the right and to the left to figure out proper proportions. In the States, we don't use weight for most dry ingredients (which is a shame -- I certainly see the benefit, sifting being an unpredictable exercise). So, Delia's excellent shortbread looks like this in terms of proportions in U.S. measurements:

6 ounces of butter (that we do use weight for)
A scant 1/2 c. of caster sugar
1 1/3 c. of flour
2/3 c. of semolina flour

I do recommend the shortbread. I didn't have caster sugar on hand, so I went with the ordinary granulated stuff. I will say I thought I could detect the difference, but a blind taste test might have proved me to be just wishing to be a foodie.