Yield: 20 biscuits
|8 ounces||Brown sugar, soft|
|3¼ cup||Plain flour|
|¾ cup||Almonds, flaked|
Rub butter and margarine into the flour. Add sugar, beaten egg and almonds. Knead the mixture thoroughly.
Form mixture into an oblong shape about two inches square at the end.
Wrap in silver foil and leave in the refrigerator over night.
Cut into ⅛-inch-thick slices using a serrated knife. Place on greased baking sheet and cook for 10-15 minutes at 350 degrees F.
* Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe. Yield: 20 biscuits.
: Difficulty: easy to moderate.
: Time: 10 minutes preparation, overnight wait, 15 minutes baking.
: Precision: measure the ingredients.
: Martin Prime
: Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK : mcvax!ukc!rlvd!martin
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