Simple shortbread

Yield: 1 Batch

Measure Ingredient
\N \N ** British Measurements **
12 ounces Plain flour
4 ounces Cornflower
4 ounces Caster sugar
8 ounces Butter

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

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