Highland shortbread

Yield: 4 Servings

Measure Ingredient
200 grams Plain flour
100 grams Cornflour (cornstarch)
100 grams Icing sugar
200 grams Butter; cut into small pieces
Castor (granulated) sugar

From: ynnuf@... (Doreen Randal) Date: Mon, 29 Nov 93 21:09:38 PST Sieve flours and icing sugar. Add butter and rub in until mixture resembles fine breadcrumbs, then knead together to give a stiff dough. Divide into 4 and form into rounds about ¼" thick on a lightly floured baking sheet.

Prick all over and mark into sections with a sharp knife. Crimp the edges with thumb and fingers and cook at 160 C. (325 F) for about 35-40 mins.

till pale brown. Re-mark into sections and leave to cool on baking sheet.

Store in airtight container.



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