Yield: 16 Servings
|12 ounces||Plain flour|
|2 ounces||Granulated sugar|
From: r.gagnaux@... (Rene Gagnaux) Date: Thu, 11 Nov 1993 11:00:00 +0100 From: Janet Warren, A feast of Scotland, 1990, ISBN 1-85051-112-8 I like Scotland ! Here two special shortbread recipes. For the first one, it's a nice story about the origin of these curiously-named shortbread biscuits: - some say the name was derived from the french "petites gatelles", meaning
little cakes - others that its origin lies in the shape of the biscuit which is a replica
of the Elizabethan full gored skirt - third possibility: it was the clever invention of a cook after years of broken tips to triangular shaped biscuits :-) Sift the flour into a bowl and stir in the sugar. Gently heat the butter and milk together and as soon as the butter has melted stir the liquid into the flour to make a soft but not sticky dough.
Turn it onto a floured surface and kneat it lightly. Divide the dough in half then roll the halves out directly onto a baking tray into 9-inch rounds using a large plate as a guide. Flute the edges.
Cut out a 2-inch circle from the centre but leave it in place. Divide the outer ring into eight, keeping the inner circle whole. Sprinkle with granulated sugar and bake at 180 oC (350 oF) for about 30 minutes or until golden brown and crisp.
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