Simple shortbread
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** British Measurements ** | ||
| 12 | ounces | Plain flour |
| 4 | ounces | Cornflower |
| 4 | ounces | Caster sugar |
| 8 | ounces | Butter |
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