Cranachan & shortbread (cont'd)

Yield: 1 servings

Measure Ingredient
8 ounces Plain flour
4 ounces Corn flour
8 ounces Margarine
4 ounces Castor sugar
drop Vanilla essence

Let all the ingredients come to room temperature. Blend the margarine, vanilla essence and sugar in a large bowl. Combine the flours and sift them into the bowl, mixing until you have a dough like a shortcrust pastry texture. Don't knead or overwork the mixture or the shortbread will become heavy when baked. Form the mixture into rounds or fingers as described above and prick the surface with a fork.

Specialist shortbread moulding blocks are available but it can be formed freehand or by using other cake moulds.

Bake open in a pre-heated oven at 190c for 25 minutes. Allow the shortbread to turn a light brown without burning or scorching before turning out onto cooling racks. From: Kemp Anderson <kemp@...>

From: Sam Lefkowitz Date: 08-09-95 (14:54) (164) Fido: Home Co

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