Simple shortbread

1 Batch

Ingredients

QuantityIngredient
** British Measurements **
12ouncesPlain flour
4ouncesCornflower
4ouncesCaster sugar
8ouncesButter

Directions

Sift the flours together. Cream the butter and sugar thoroughly and then work in the flours. Knead until smooth and without cracks and shape into a round onto a baking sheet. Pinch the edges and prick with a fork. Alternatively, press the mixture into a flat tin, or mould, and prick with a fork. Bake in a slow oven, 325oF / 160oC / gas mark 3 for about 45 minutes. Cut into wedges or fingers, and sprinkle with caster sugar. ** Scottish Home Baking ** : by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair

From: Fred Ball Date: 30 Nov 96